Mississippi Mud Chocolate Cheesecake Recipe

• For Crust & filling
• 24 pieces Chocolate wafer cookies
• 1/4 cup Melted butter
• 1 tablespoon Sugar
• 8 Softened cream cheese
• 9.7 ounces Bar of chopped Bittersweet Chocolate
• 1/4 cup Cocoa powder, unsweetened
• 4 pieces Large eggs
• 1/4 Sugar
• 3 tablespoons Cornstarch
• 1/2 cup Pecans, chopped
• For Topping
• 6 ounces Chopped Bittersweet Chocolate
• 1 tablespoon Sugar
• 1/2 cup Marshmallow cream
• 5 pieces Bittersweet chocolate curls

1. For CrustrnPreheat the oven to 350 degrees F or 175 degrees C.
2. Grease a 3-inch by 9-inch springform pan with butter.
3. Blend cookies, coffee granules and sugar in a processor and add melted butter until the ingredients blend properly.
4. Spread the prepared mixture evenly onto bottom and not sides of prepared pan.
5. Bake for 5 minutes and set aside to cool. Maintain oven temperature.
6. For FillingrnMelt the chopped bittersweet chocolate over a double boiler and stir occasionally until the chocolate melts.
7. Stir in the 4 eggs to it, one at a time, mixing slowly after each just until blended. Add vanilla extract with the last egg.
8. Pour filling over the prepared crust and smoothen the top surface.
9. Cool for 5 minutes. Run knife around the rim of pan to loosen cake and chill overnight.
10. Melt chocolate chips, sugar and milk in a saucepan over low heat, until smooth.
11. Pour marshmallow cream on the center of the cheesecake, and then spread it evenly over the top. Read full recipe at - https://www.chococraft.in/blogs/chococraft-blogs/mississippi-mud-chocolate-cheesecake-recipe

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Taken from food52.com/recipes/70856-mississippi-mud-chocolate-cheesecake-recipe (may not work)