I love cheesecake. It has to be one of my favorite desserts. When I was 18 I just decided to make a cheesecake…and it came out delightfully rich and tasty. I have been making cheesecake ever since. I made this cheesecake for a friend’s birthday this past weekend, it is super chocolatey!
Chocolate Cheesecake Cheesecake
1/3 cup butter or margarine, melted
2 cups crushed chocolate sandwich cookies, finely chopped
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 300 degrees F. Combine butter, and cookies; press on bottom of 9-inch springform pan. You might want to put a little cookie sheet in your oven to help catch any drips…even the best springform pans have their mishaps.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake covered with foil for 30 minutes uncover, bake uncovered for 30 minutes or until cake center is set. ( This keeps the cheesecake from getting too brown on top…not as important with chocolate cheesecake but still a great little tip). Cool to room temperature. Chill thoroughly. Garnish as desired. I like to use melted chocolate chips and drizzle over the top, I have also used strawberries and whip cream. The opportunities are endless! Store leftovers covered in refrigerator.
The great thing about this recipe is that it makes a lot of batter, even more than what can fit in your springform…so you can take that extra and make mini cheesecakes!!! You can either use crushed cookies for the crust or a whole one. I crushed up a few more cookies and mixed with a little melted butter. Pressed into my jumbo lined muffin pans and topped with batter. The bake time is about half of the normal cheesecake. I normally don’t cover these with foil and by the time you take the foil off your large cheesecake you are able to pull these out of the oven!