Chocolate Cheesecake Delight

May 1, 2023

INGREDIENTS

  • 2 cups (16 ounces) semi-sweet chocolate chips
  • 1/2 cup  heavy cream, room temperature and divided
  • 3 packages (24 ounces) cream cheese, room temperature
  • 1½ cups granulated sugar
  • ¼ cup Dutch process cocoa powder
  • 5 extra large eggs, room temperature
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • COOL WHIP (Optional)
  • Good quality chocolate bar (Optional)

INSTRUCTIONS

  1. Preheat the oven to 325°F.
  2. Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).
  3. Add your favorite chocolate wafer cookies to a food processor and crush until you have a fine crumb.
  4. In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter and stir until evenly distributed.
  5. Press the crumbs into the bottom of the springform pan.
  6. Bake the crust for 7 minutes. Set aside to cool.

FILLING

  1. In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat for 30-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
  2. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
  3. Beat in the sugar and dutch process cocoa powder until smooth.
  4. Add the eggs, one at a time, and 1/2 cup of heavy cream, mixing until combined.
  5. Fold the egg mixture into the chocolate mixture.
  6. Add the vanilla and stir to combine.
  7. Pour the batter on top of the cooled cookie crust.
  8. Bake for 50 minutes, placing a separate pan underneath the cheesecake to catch any drippings. Put an aluminum foil tent over the cheesecake and let bake an additional 10 minutes. DO NOT LET THE FOIL TENT TOUCH THE TOP OF THE CAKE.
  9. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
  10. Remove the cheesecake from the oven and let it rest until the pan is cooled. Put a stainless steel bowl loosely over the top of the cheesecake so that it does not crack in the middle. Remove the stainless steel bowl before refrigeration.
  11. Refrigerate for 4 hours or until completely chilled.

DECORATIONS

OPTIONAL: Put a large scoop of Cool Whip (thawed) into a piping bag and using the tip of your choice, put swirls of the Cool Whip around the edges and in the center. Additionally, shave a good quality chocolate bar over the Cool Whip for a stellar presentation for guests. ENJOY!