Chocolate Cream Cheese Pie Ii

• 12 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups heavy cream, chilled and divided
• 1/4 cup dark corn syrup
• 2 (3 ounce) packages cream cheese, softened
• 1 (9 inch) chocolate crumb crusts (#134516 Chocolate Cookie Crust)

1. Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
2. Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
3. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
4. Heat, whisking occasionally, until the chocolate is completely melted.
5. Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
6. With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
7. In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
8. Gently fold the whipped cream into the chocolate mixture.
9. Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
10. Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.

bittersweet chocolate, heavy cream, corn syrup, cream cheese, chocolate crumb crusts

Taken from www.food.com/recipe/chocolate-cream-cheese-pie-ii-164001 (may not work)