You may also like
Categories:
chocolate wafer crumbs sugar butter semisweet chocolate chips heavy whipping cream cream cheese sugar baking cocoa eggs vanilla chocolate chips heavy whipping cream vanilla cream
Viewed: 50 - Published at: 3 years agoIngredients
- 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup baking cocoa
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups (9 ounces) semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Whipped cream and miniature milk chocolate kisses, optional
Method
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on
- and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°.
- For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to
- Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
