Prep 20 mins
Cook 50 hrs
This is going to be part of my Valentine's day collection. I found this on the Kraft website, and it has the cutest and most simple little heart right in the middle. 8 oz of chocolate=8 squares.
- PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
- BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- BAKE 55 minute to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
- Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.
Made this last week for a dinner party, and wow, everyone loved it. Rich, chocolately (not too sweet), great density yet light. Simply a superb cheesecake. Instead of the heart stencil, you can use any stencil that fits the theme for your party. Since my party featured East Indian food, the Taj Mahal was my choice for the design. YOu can make a stencil easily with wax paper. I used authentic Kraft Philadelphia cream cheesem and the Bakers semi-sweet chocolate called for in the recipe since I didn't want to take any chances. It was absolutely divine.