Everyone's a chocolate lover when it comes to this special dessert. "It melts in your mouth!" and "Very smooth and fudgy!" are typical comments I've heard after guests take a bite. For a fun taste twist, spoon cherry or strawberry topping over each slice of this chocolate cheesecake.
Servings: 12 servings
Calories: 411 kcal
- 1 cup crushed chocolate wafer crumbs
- 3 tablespoons sugar
- 3 tablespoons butter melted
- 2 cups semisweet chocolate chips
- 2 packages cream cheese, softened 8 ounces each
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.