Easy Chocolate Cheesecake Recipe - thin chocolate

Method

• Preheat oven to 350 degrees.
• Cover the removable bottom of a 9 inch springform pan with foil.
• Reassemble pan; set aside.
• For the crust, in a food process or possibly blender process cookies into crumbs.
• Add in 1/3 c. softened butter, and cinnamon; process till mix sticks together.
• Press the mix onto the bottom and three-quarters of the way up the side of the prepared pan.
• Bake the crust 5 min to set.
• Remove from oven.
• Heat chocolate in top of double boiler or possibly in microwave.
• Don't burn.
• Stir.
• Set aside to cold.
• Using a mixer or possibly food processor, beat the cream cheese till smooth.
• Beat in sugar - but don't over process.
• Add in whipping cream, remaining 2 Tbsp.
• butter and vanilla; beat till smooth.
• Add in Large eggs, one at at ime, beating after each addition.
• Next, add in cooled chocolate, stirring to combine.
• Spoon the batter into the prepared crust.
• Put into preheated 350 degree oven and bake 15 min.
• Reduce temperature to 325 degrees and bake 30 to 45 min longer, or possibly till top is hard.
• Don't over bake.
• This cake should be creamy not dry.
• Remove from oven.
• Place on a cooling rack.
• Run a thin knife around the edge of the cake to loosen it from the side of the pan Let cold 10 min.
• Loosen the side of the springform pan and let it cold completely.
• Chill till ready to serve.
• At serving time, put cocoa into a fine mesh strainer.
• Shake the strainer over the cake to lightly dust the top with cocoa.
• For lower fat: substitute evaporated skim lowfat milk for whipping cream and reduced-fat cream cheese.