Ingredients
1
package (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
6
tablespoons butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
2/3
cup sugar
3
eggs
1
bag (12 oz) semisweet chocolate chips (2 cups), melted
1
cup whipping cream
2
tablespoons butter or margarine, melted
1
teaspoon vanilla
Preparation
Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Refrigerate.
In large bowl, beat cream cheese and sugar until smooth. Beat in 1 egg at a time until well blended. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
Bake 55 to 65 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan 5 minutes.
Carefully remove side of pan. Cool completely, about 2 hours. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.
