Download this recipe.
CRUST
1 (9-ounce) package chocolate wafers cookies, crushed (1 3/4 cups)
6 tablespoons margarine or butter, melted
FILLING
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 (12-ounce) package (2 cups) semisweet chocolate chips, melted
1 cup whipping cream
2 tablespoons margarine or butter, melted
1 teaspoon vanilla extract
1. Heat oven to 325°F. In medium bowl, combine crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate; beat well. Add all remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
3. Bake at 325°F. for 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.
4. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.
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