Baked Double Chocolate Cheesecake

• 250 g plain chocolate cookies, crushed
• 100 g butter, melted
• 500 g cream cheese, at room temp
• 395 g sweetened condensed milk
• 3 eggs
• 12 cup thickened cream
• 375 g dark chocolate, melted (not cooking chocolate)
• 2 tablespoons cocoa powder
• 2 tablespoons sugar

1. In a bowl (or food processor) combine the cookie crumbs and butter.
2. Press into the base of a 24cm springform tin (I like to place a large sheet of parchment paper on the base before I set the rim around).
3. Refrigerate until needed.
4. In a large bowl - or your cleaned food processor, beat the creamed cheese and sugar.
5. Once smooth, add the milk, cream and eggs (one at a time).
6. Beat until the eggs are just combined.
7. Use a spatula to wipe down the edges as you go.
8. Slowly add in the melted chocolate and the cocoa.
9. Beat until smooth.
10. Pour into your prepared tin and bake at 160oC (140oC if fan forced) for 75 - 80 minutes (the top should look like jelly, wobbly).
11. Turn the oven off and leave the cheesecake to rest until the oven is cold (about 2 hours) this will help prevent the top cracking too much.
12. Once at room temperature refrigerate until required.
13. Serve with fresh cream and fruit OR cream and chocolate curls/shavings.

chocolate cookies, butter, cream cheese, condensed milk, eggs, cream, dark chocolate, cocoa powder, sugar

Taken from www.food.com/recipe/baked-double-chocolate-cheesecake-506216 (may not work)