Recipe-
Crust:
1-1/4 cups chocolate wafer crumbs
2 Tbsp sugar
1/3 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
8 ounces semisweet chocolate, melted
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
3 large eggs
Topping and Garnish:
1 cup fresh strawberries
3 ounces semisweet chocolate
Instructions:
1. Preheat oven to 325 degrees Fahrenheit. Grease sides and bottom of 9-inch spring-form pan. (If you don't have a spring-form pan, just use two 9-inch circle pans, and split the ingredients, these also work. and by grease, they mean use butter, or lard, not Pam spray)
2. For the crust combine the chocolate wafer crumbs and the sugar in a small bowl.(I just did it in the pan) Add the melted butter and mix well. Press the crumb mixture into the prepared pan.
3. For the filling place the cream cheese and sugar in a large bowl. Beat with an electric mixer on medium speed until smooth. Beat in melted chocolate, heavy cream, and vanilla. Add the eggs, one at a time, beating well after each addition. (The reason for medium speed is too avoid cracks in the finished product, this prevents too much air getting in apparently. If your in a rush, or just don't care, you can beat it at whatever speed you want to.)
4. Pour the cream cheese mixture into the pan; wrap the bottom and sides with foil. bake until center is almost set, 45-50 minutes. turn off oven; let cheesecake stand in oven with door slightly ajar for 1 hour. place on a wire rack, cool for 1 hour. Chill, covered loosely with plastic wrap, for at least 1 hour. remove the foil and the side of the pan. (spring-form)
5. For the topping and garnish, just before serving, arrange the raspberries in the center of the cheesecake. Melt the chocolate according to package directions; place in a small resealable plastic bag, snip on corner of the bag and drizzle the chocolate over the raspberries and the top of the cheesecake. Serve.
Variation;
For a marbled variation prepare the filling without the chocolate. Pour all but 1 cup into the pan. Add 3 ounces melted chocolate to the reserved filling, add it to the pan and swirl gently.
This cheesecake was delicious! All of my family agreed, but everyone said there was two much chocolate. If your a huge tons of chocolate flavor lover, just follow the recipe, if not, just use the variation that has less chocolate, and maybe only use two ounces. Make sure too spread it all around though, otherwise you have a concentrated chocolate center, which is too much chocolate for my taste. You also don't have to top with just raspberries. any fresh fruit, especially strawberries, and raspberries, work fantastic, adding another layer of deliciousness. the topping and garnish, is not really necessary. there is so much chocolate, that adding more, is just too much, and just serve fruit with it, and let people pick. Do not hesitate to try this, fun and not hard for a rookie cook! Also, a little goes a long way, this cheesecake is full of rich flavor, so you don't have to splurge to get the satisfaction you want! I love cheesecake!!
