Chocolate fantasy cheesecake

Yield: 1 servings

Measure Ingredient
11 Chocolate sandwich cream cookies, crushed
19 ounces Cream cheese
⅔ cup Sugar
5 Eggs
½ cup Sour cream
½ cup Whipping cream
3 tablespoons Butter, melted
⅓ cup Creme de cacao
1¼ teaspoon Vanilla extract
10 ounces Semisweet chocolate, melted
4 ounces German sweet chocolate, grated

CHOCOLATE COOKIE CRUST

TRIPLE CHOCOLATE FILLING

CRUST: In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

FILLING: In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. Pour the cream cheese mixture over the crust. Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.

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