Yield: 16 Servings
|1 pack||(8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)|
|6 tablespoons||Unsalted butter; melted|
|2 packs||(8 oz) cream cheese; softened (low fat works well)|
|12 ounces||Or 2 cups semi-sweet chocolate, melted|
|1 cup||Whipping cream|
|2 tablespoons||Unsalted butter; melted|
Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10-inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate; beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan.
Bake at 325F for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about ¾ inch of hot water on the lower oven rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with the reserved crumbs (provided you can keep your spouse from eating them), and refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3 days, probably longer, but who can keep from eating it before then?
From: Robert Driskill, modified from Chocolate and other Cravings Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@...> on Nov 08, 1997