Chocolate Cheesecake

METHOD

Chill PREP

30 min. COOK

45 min. TOTAL

75 min.
INGREDIENTS

* 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
* 2 tablespoons sugar
* 1/4 cup butter, melted
* FILLING:
* 1/4 cup semisweet chocolate chips
* 1/4 cup heavy whipping cream
* 3 packages (8 ounces each) cream cheese, softened
* 1 cup sugar
* 1/3 cup baking cocoa
* 3 eggs, lightly beaten
* 1 teaspoon vanilla extract
* TOPPING:
* 1-1/2 cups (9 ounces) semisweet chocolate chips
* 1/4 cup heavy whipping cream
* 1 teaspoon vanilla extract
* Whipped cream and miniature chocolate kisses, optional



DIRECTIONS

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.