Recipe by HeatherFeather
This is an easy to prepare cheesecake that looks beautiful and tastes very heavenly. Note: For you health conscious folks - fat free cream cheese is NOT recommended , but you can substitute light (Neufchatel) cream cheese for half of the regular cream cheese. I use Ghirardelli or Lindt chocolate for this, but you may use whatever brand you prefer.
Top Review by Cindy Lynn
Flavorwise, 3 out of 4 of us thought this was worth 5 stars...the 4th wanted rich and decadent, which this is not! I used regular 'cram the cream cheese with fat' cream cheese...no calorie or fat restricted diets here... :-) I was afraid the chocolate would be over-powering so used honey grahams for my cookie crumb crust and chocolate-wise, for us, this was just right. This started to crack slightly near the outside before the time was up. I just realized that I may have confused the temperature of this recipe with that of another recipe that I also had on my agenda today, so I am going to refrain from giving stars until I make this again, as my oven temperature may have been too high and be the cause of the cracking (I ended up with canyons by the time it had cooled). The cracks were easily hidden, with nobody the wiser, by the whipped cream topping I added just before serving. Thank you for sharing this recipe Heather!
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 5 large eggs
- 2 ounces semisweet chocolate, melted
Directions See How It's Made
- Combine cookie crumbs and melted butter and press firmly into a 9" springform pan, forming a crust.
- Preheat oven to 300°F.
- Using an electric mixer, beat cream cheese until very soft.
- Add sugar and eggs and beat on low to combine, then on medium until very smooth and fluffy.
- Spoon half of the cream cheese mixture into the crust.
- Stir the 2 oz of melted chocolate into the remaining cream cheese mixture and combine well.
- Drizzle the chocolate mixture over the plain cream cheese mixture to create a swirling pattern.
- Do not stir!
- Bake for 50-55 minutes- watch carefully -when ready, it should no longer be loose & watery looking, but will jiggle only slightly in the center(somewhat like firm gelatin) - also,when cooked, the surface will be dull, not shiny - if you need a little extra baking time based on your oven, cook it a little longer, but be careful - if you over bake, it will dry out and start to crack.
- Once cooled completely, cover with plastic and chill at least 2 hours.
- Optional topping: Melt a bit of sweetened chocolate, whip some heavy cream and swirl together, adding sugar to taste, and spread over cooled cheesecake just before serving.
- NOTE: To help prevent cracks, I often will let the cheesecake cool in the (turned off) oven for about 30 minutes (door slightly ajar), then let it continue to cool on the counter another 30 minutes or so until cool enough to put into the fridge,so it does not get subjected to extreme changes in temperature (which can also cause cracks).