Double Chocolate Cheesecake
Double Chocolate Cheesecake requires approximately 20 minutes from start to finish. One portion of this dish contains roughly 22g of protein, 60g of fat, and a total of 1041 calories. This recipe serves 10. If you have cream-filled chocolate sandwich cookie crumbs, condensed milk, eggs, and a few other ingredients on hand, you can make it.
Instructions
Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.
Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth.
Add sweetened condensed milk and vanilla, beating at low speed just until combined.
Add eggs, 1 at a time, beating at low speed just until combined after each addition.
Add melted chocolate, beating just until combined.
Pour cheesecake batter into prepared crust.
Bake at 300 for 1 hour and 5 minutes or just until center is set. Turn oven off.
Let cheesecake stand in oven 30 minutes with oven door closed.
Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours.
Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Ganache Topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.