Ingredients :
For Crust:
1 1/2 cups chocolate cookie crumbs
2 tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
For Topping:
1 1/2 cups semisweet chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Directions :
- Preheat oven to 350F.
- In a medium bowl, combine cookie crumbs, sugar and butter. Press into the bottom and 1 ½ inches up the sides of a greased, 9 inch springform pan.
- Bake for 10 minutes. Remove and reduce heat to 325F.
- In a small saucepan, heat chocolate chips with whipping cream until smooth. Remove from heat.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and eggs, one at a time until just combined. Stir in vanilla and chocolate mixture. Pour into crust.
- Bake for 45 to 50 minutes, until center is almost set.
- To make topping, heat whipping cream and vanilla over medium heat. Pour over chocolate chips in a small bowl and stir until melted and smooth. Spread over cheesecake. Cool, cover and chill overnight.
- Garnish suggestion – fresh raspberries and mint leaves.
