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Double Chocolate Cheesecake

Prep time 20 mins
Bake time 1 hr, 5 mins
Stand time 30 mins
Chill time 9 hrs
Yield Makes 8 to 10 servings
This double chocolate cheesecake is rich, decadent, and a perfectly indulgent way to end a dinner party.

Ingredients

  • 1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
  • 1 (12-ounce) package semisweet chocolate morsels
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Ganache Topping

How to Make It

  1. Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.

  2. Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

  3. 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.

  4. 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.

  5. 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.