This double chocolate cheesecake is rich, decadent, and a perfectly indulgent way to end a dinner party.
Southern Living FEBRUARY 2006
Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.
Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
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.
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.
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.
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