Choc-o-holic Chocolate Cheesecake

Like the Choc-o-holic Chocolate Brownies, but cheesecake form!

This is only the second full out cheesecake I’ve ever made, not to mention my first ever chocolate cheesecake! It turned out pretty well I think, but I needed some guidance. The recipe I used and accidentally adapted (I’ll explain later) is found here: http://www.browneyedbaker.com/chocolate-cheesecake-recipe/

I apologize for some of my photos. There’s only so much you can do with an iPod! But I do think you get the idea. This cheesecake is nuttin’ but chocolate. Oreo chocolate crust, a chocolate cheesecake middle, and a chocolate ganache to top it off. Get your sweet tooth prepared for this masterpiece!

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A little friendly advice when cutting a cheesecake, too. Use a long, sharp knife and after every cut, run it under hot water and wipe with a towel. It at least helps a little!

Now when I said I accidentally adapted the recipe, I got chocolate-happy and put all 16 ounces of the chocolate in the cake instead of 10, saving the other 6 for the topping. I then just used semi-sweet chocolate chips for the topping refraining from adding the extra sugar. Lo and behold, it turned out great anyway! Phew!

One last thing. Most of this chocolate cheesecake is made in a food processor! It couldn’t be easier! Just make sure your cream cheese is room temperature! And feel free to use the original recipe instead of mine. I’m just sharing 🙂

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Choc-o-holic Chocolate Cheesecake

Ingredients:

For Crust:

24 chocolate cookies (Oreos)
1 T. sugar
1/4 c. butter, melted

For Filling:

32 oz. cream cheese, room temperature
1 1/4 c. + 2 T. sugar
1/4 c. unsweetened cocoa powder
4 eggs, room temperature
16 oz. bittersweet chocolate, melted and cooled

For Topping:

3/4 c. heavy whipping cream
6 oz. semisweet chocolate chips

Directions:

– Preheat oven to 350 degrees. Grease a 9-inch springform cake pan and wrap bottom edges with foil.
For Crust: In a food processor, blend cookies, sugar, and melted butter until mixed well.
– Press onto bottom of pan and bake for 8 minutes.
– Remove and let cool.
For Filling: Also in food processor, blend cream cheese, sugar, and cocoa powder, scraping sides as needed.
– Add eggs, mixing one at a time.
– Add melted chocolate, scraping as needed, and until completely blended.
– Pour over crust and smooth evenly.
– Bake for 1 to 1 hour and 10 minutes or until center is just set and top looks dry.
– Cool 5 minutes and run a thin knife around the sides.
– Place in fridge, uncovered at least 8 hours or overnight.
For Topping: Stir heavy whipping cream and chocolate chips in small saucepan over low heat until completely melted.
– Let cool until slightly warm and spread over top of cheesecake.
– Chill for at least 1 hour or overnight.
– Run knife around sides again and remove pan sides and bottom.
– Transfer to serving platter and let stand 2 hours at room temperature before serving.
– Cut, serve, and enjoy!

– For storing, cover and place in fridge.