Chocolate Paradise Cheesecake

  1. Preheat oven to 300F.
  2. Press cookie crumbs into the bottom of a 9-inch spring form pan. I usually put some melted butter in a bowl with the crumbs to moisten them up so they will stick together.
  3. For the cheesecake, microwave chocolate chips in a bowl at high for 1-1/2 minutes or until melted, stirring every 30 seconds. (DO NOT FORGET TO STIR. I learned from experience.) Beat cream cheese at medium speed with an electric mixer for 2 minutes or until smooth. Add milk and vanilla, beating on low until just combined. Add eggs 1 at a time, beating until combined after each addition. Add melted chocolate, beat until just combined. Pour into prepared crust.
  4. Bake at 300F for 1 hour and 5 minutes or just until center is set. Turn oven off and let cheesecake stand in the closed oven for 30 minutes. Remove from the oven and run a knife around the outer edge. Cool in the pan on a wire rack until room temperature. Cover and chill 8 hours. Remove sides of pan and place on a serving plate. Slowly pour and spread warm ganache topping over the top of the cheesecake, letting it run down the sides. Chill at least 1 hour before serving.
  5. For the ganache topping, heat up cream on medium-low. Add chocolate chips and melt until smooth. Let cool about 15-20 minutes or until slightly warm before pouring and spreading over cheesecake.
  6. If you don't want a thick layer of chocolate (it will get hard) on top of your cheesecake, make a half recipe and drizzle it with a sandwich baggy with a snipped tip.
  7. Garnish with whole and halved strawberries.
  8. Note: The picture has the ganache spread all over the top. The cheesecake should not be that dark!

oreo crumbs, butter, weight semisweet chocolate chips, cream cheese, milk, vanilla, eggs, ganache, whipping cream, weight semisweet chocolate chips, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-paradise-cheesecake/ (may not work)

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