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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 1/2 cups chocolate cookie crumbs 2 tbsp. melted butter
Filling: 8 ounces chopped semisweet chocolate 24 ounces cream cheese, softened 3/4 cup sugar 1 tsp. vanilla extract 3 large eggs
Directions
For Crust: Preheat oven to 325 degrees. Stir together the cookie crumbs and melted butter until evenly moistened. Press the crumb mixture into bottom of a 9 inch springform pan. Bake crust 10 minutes. Transfer the crust to a rack and cool while preparing filling.
For Filling: Place chocolate in the top of a double boiler over simmering water. Stir chocolate until melted. Remove the chocolate from over the water bath and set aside to cool slightly. Beat together cream cheese, sugar and vanilla in a large bowl until well blended. Add eggs and beat on low speed until just blended. Blend in the melted chocolate. Pour the filling over the crust. Bake cheesecake about 55 to 60 minutes until center is almost set. Transfer cheesecake to a rack and cool completely. Refrigerate cheesecake 4 hours or overnight.
Run a hot towel around the outside of the springform pan. Carefully remove the pan sides. Slice cheesecake with a hot knife.
Serves 12.
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