Warning: Chocolate is addictive.
If you like cheesecake and are a hopeless chocoholic then you may as well go ahead and join Chocoholics Anonymous now and get it over with.
- 1 package chocolate wafers about 1 1/4 cup crumbs
- 5 tbsp. butter melted
- 1 tbsp. sugar
- 3 packages cream cheese 24 oz. total, room temperature
- 1 cup sugar
- 1/2 tsp. salt
- 3 large eggs
- 1 tsp. vanilla extract
- 12 oz. semisweet chocolate melted
Preheat oven to 325° F. Place the chocolate wafers in a 1 gal. freezer bag and using a rolling pin reduce them down to fine crumbs. Or pulse them in a food processor.
Set aside about 3 tbsp. of the chocolate wafer crumbs for later for garnish. Pour the rest of the crumbs into a medium sized mixing bowl. Add the sugar and melted butter and whisk together until well blended.
Pour the chocolate wafer mixture into a 9 inch lightly greased spring form pan. Press the crumbs evenly across the bottom of the pan and slightly up the sides. Bake the crust in the preheated oven for 10 minutes, remove and let cool slightly.
Blend together the cream cheese, sugar, and salt using a hand held mixer or food processor. Add the eggs and continue to blend until well mixed.
Add the melted chocolate to the cream cheese mixture and continue to blend until all ingredients are well mixed together.
Pour the cheesecake mixture into the spring form pan. Bake for 60 minutes or until it has just set. Here's a tip from Martha Stewart - Turn the oven off and let the cheesecake sit in the oven for 1 hour with the door closed. This will help prevent it from cracking. After that, finish cooling at room temperature for another hour before refrigerating. Serve cold with whipped cream and a garnish of chocolate wafer crumbs.
Did you know: Research suggests that dark chocolate boosts memory, attention span, reaction time, and problem solving skills by increasing blood flow to the brain. Just what I needed, another excuse to eat more chocolate.