Chocolate-lovers cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely crushed chocolate |
| Wafers | ||
| 6 | tablespoons | Butter, melted |
| 8 | ounces | Package cream cheese, |
| Softened | ||
| 1½ | cup | Sugar |
| 2 | tablespoons | All purpose flour |
| ⅛ | teaspoon | Salt |
| 4 | Eggs | |
| 4 | Squares (4 ounces) semisweet | |
| Chocolate melted | ||
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | Square (1 ounce) semisweet | |
| Chocolate | ||
| 1 | teaspoon | Butter |
Directions
INGREDIENTS
For crust, in a bowl combine chocolate wafer crumbs and melted butter.
Press crumb mixture firmly on bottom and 1¾ inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined.
DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set.