Triple-Chocolate Cheesecake

  1. Preheat oven to 350u0b0.
  2. To prepare crust, spread oats on a baking sheet. Bake at 350u0b0 for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350u0b0 for 22 minutes. Cool completely on a wire rack.
  3. Reduce oven temperature to 325u0b0.
  4. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.
  5. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325u0b0 for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.

crust, oldfashioned, graham cracker sheets, brown sugar, salt, butter, egg white, baking spray with, filling, sugar, unsweetened cocoa, cake flour, salt, cream cheese, cream cheese, eggs, vanilla, milk chocolate, topping, blackberries

Taken from www.myrecipes.com/recipe/triple-chocolate-cheesecake-0 (may not work)

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