Chocolate-lovers cheesecake

Yield: 12 Servings

Measure Ingredient
1½ cup Finely crushed chocolate
\N \N Wafers
6 tablespoons Butter, melted
8 ounces Package cream cheese,
\N \N Softened
1½ cup Sugar
2 tablespoons All purpose flour
⅛ teaspoon Salt
4 \N Eggs
4 \N Squares (4 ounces) semisweet
\N \N Chocolate melted
¼ cup Milk
1 teaspoon Vanilla
1 \N Square (1 ounce) semisweet
\N \N Chocolate
1 teaspoon Butter


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.

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