Easy Chocolate Cheesecake

• CRUST:
• 1 3/4 cups oreo/chocolate cookie crumbs
• 2 tsp white sugar
• 1/3 cup butter
• FILLING:
• 2 packages (4 ounces each) Baker's semi-sweet chocoalte
• 2 eggs
• 2/3 cup corn syrup
• 1/3 cup heavy cream (35%)
• 1 1/2 teaspoons vanilla extract
• 2 packages Philadelphia cream cheese
• 9" inch pan (preferably for cheesecake but I've done it in a pie pan before)

1. CRUST:
2. Combine cookie crumbs, sugar and melted butter. Spread & flatten in the bottom of your 9" pan.
3. FILLING:
4. 1) Microwave the Baker's chocolate on high for about 2 mins, stir until completely melted. (put aside)
5. 2) In a food processor blend egg, corn syrup, cream, vanilla until smooth.
6. 3) Cut the cream cheese in cubes and add while the food processor is running.
7. *If you don't have a food processor, melt the cream cheese in the microwave and then add to the rest of your mix.
8. 4) Blend in the melted chocolate.
9. 5) Once completely smooth, pour into your pan.
10. 6) Bake for 45-50 mins at 325 degrees Fahrenheit , until firm. If you see cracks starting it's either done or really close (it's better under-cooked than over cooked)
11. DRESSING:
12. If you find your cheesecake has small cracks in it - don't worry.
13. The recipe calls for 8 ounces of Baker's chocolate, but most packages are sold with 10 ounces in them, so you should have leftover. Melt a cube of leftover Baker's chocolate and drizzle it on the cheesecake. (I scoop the melted chocolate in a sandwich bag and cut a little hole - this makes the drizzle delicate). :)

oreochocolate cookie crumbs, white sugar, butter, chocoalte, eggs, corn syrup, heavy cream, vanilla, cream cheese

Taken from www.epicurious.com/recipes/member/views/easy-chocolate-cheesecake-50077354 (may not work)