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1 1/2 cups chocolate wafer crumbs
1 cup plus 2 tablespoons sugar
1/4 cup butter, melted
1 3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
3 (8-ounce) packages cream cheese, softened
1/3 cup unsweetened cocoa powder
3 eggs
2 teaspoons vanilla extract
Raspberries to garnish
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1) Preheat oven to 350˚F. Lightly grease a 9-inch springform pan.
2)In a small bowl, mix together chocolate wafer crumbs, 2 tablespoons of the sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool. Reduce oven temperature to 325˚F.
3) In a small saucepan, heat 1/4 cup of the whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove pan from heat.
4) In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon of the vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325˚F for 45 to 50 minutes or until center is almost set.
5) To make topping, heat remaining 1/4 cup whipping cream and remaining 1 teaspoon vanilla in a small, heavy saucepan until cream is steamy with small bubbles around the edges of the pan. Stir constantly and do not let it come to a boil. Place remaining 1 1/2 cups chocolate chips ready in a small bowl. Pour hot cream over chocolate and stir with a spoon until smooth. Spread chocolate topping over baked cheesecake and refrigerate overnight.
6) Pack 2 or more slices of cheesecake in a container, garnished with the raspberries.
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