Chocolate Indulgence Cheesecake
Second Place winner of the Associate Recipe Contest.
|(1) 8.5-oz pkg chocolate wafer cookies|
|9 Tbsp unsalted butter, melted and divided|
|(2) 8-oz pkgs cream cheese, softened|
|2/3 cup sugar|
|3 large eggs, room temperature|
|12 oz semi-sweet chocolate, chopped|
|1 cup whipping cream|
|1 tsp vanilla|
|Sweetened whipped cream (optional garnish)|
Crush cookies; stir in 7 tablespoons melted butter until crumbs are well-moistened. Press onto bottom and slightly up the sides of a 10-inch ungreased cheesecake pan.
Preheat oven to 350°F. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and gently mix until incorporated. Melt chocolate and remaining 2 tablespoons of butter together. Pour melted chocolate into cream cheese mixture. Add whipping cream and vanilla and beat gently until smooth.
Pour into crust-lined pan. Bake 15 minutes at 350°F, then reduce heat to 325°F and bake another 25 to 35 minutes. When the cake is done, sides will be firm and the middle will still be a little jiggly. Cool to room temperature on a cooling rack. Chill in refrigerator overnight. Serve with whipped cream and fresh raspberries.
Makes 12 — 14 servings
Per serving: 524 calories; 38g total fat; 22g saturated fat; 134mg cholesterol; 267mg sodium; 43g total carbohydrates; 7g protein;