BATON ROUGE, LA (WAFB) - The chocolate blended with the cream cheese in this recipe creates a texture that is indeed velvet in nature. The secret to success here is not to overcook the cake.
Prep Time: 2 hours
Yields: 12 servings
1 (8½-ounce) package chocolate wafer cookies, crushed
1 (12-ounce) bag semi-sweet chocolate chips
3 (8-ounce) packages cream cheese, softened
pinch ground cinnamon
7 tbsps melted butter, divided
1 cup sugar
3 cups whipping cream, divided
1 tbsp vanilla
1 tbsp powdered sugar
In a bowl, combine crushed cookies, salt, cinnamon, and 5 tablespoons of melted butter, stirring to mix well.
Press crust firmly into a 10–12 inch springform pan and refrigerate 30 minutes.
Preheat oven to 350°F.
Using a double boiler over low heat, melt chocolate chips, stirring occasionally. Remove from heat and set aside.
In the bowl of an electric mixer with paddle attachment, combine cream cheese and sugar and beat until light and fluffy. Add eggs, one at a time, scraping down sides of bowl between each addition. Whisk in melted chocolate, remaining 2 tablespoons butter, 2 cups whipping cream, and vanilla, stirring to incorporate. Scrape sides of bowl well.
Pour batter into springform pan and smooth top.
Bake 45 to 60 minutes or until sides are firm. The center will still seem loose.
Cool to room temperature then cover and refrigerate overnight.
To serve, whip remaining cup of whipping cream with powdered sugar until soft peaks form or use cool whip. Pipe or dollop a bit of whipped cream onto each slice of cheesecake and serve.
NOTE: Cheesecake can be frozen. When ready to serve, thaw and top with whipped cream.