Most of you following me know that I usually only post recipes here that are delicious and satisfying, yet nutritious and lower calorie. However I came across this recipe for my parents 40th Anniversary and it's just too delicious to share. So I'm adding a new category to my recipes called Decadent (aka High Calorie) and this definitely falls under that.
INGREDIENTS:
CRUST:
1 sleeve chocolate graham crackers
1 Tbsp sugar
1/4 cup melted butter
FILLING:
2 3/4 bar Ghiradelli 70% cacao dark chocolate
4 (8oz) packaged 1/3 less fat cream cheese
1 1/4 cup plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs
TOPPING:
3/4 cup whipping cream
1 1/4 bar Giradelli 70% cacao dark chocolate
1 Tbsp sugar
*In total you will need 4 - 4oz bars of Ghiradelli dark chocolate. A different brand may be substituted, but I can't guarantee the same awesomeness you will experience with this.
DIRECTIONS:
FOR CRUST:
1. Preheat oven to 350°F.
2. Butter 9-inch-diameter springform pan with 3-inch-high sides.
3. Blend cookies in processor until finely ground; blend in sugar.
4. Add melted butter and process until well blended.
5. Press crumbs evenly onto bottom (not sides) of prepared pan.
6. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
FOR FILLING:
1. Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable.
2. Blend cream cheese, sugar, and cocoa powder in processor until smooth.
3. Blend in eggs 1 at a time.
4. Mix in lukewarm chocolate.
5. Pour filling over crust; smooth top.
6. Bake until center is just set and just appears dry, about 1 hour (mine took about 1 hour 15 min).
7. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
FOR TOPPING:
1. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
2. Cool slightly.
3. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
4. Chill until topping is set, about 1 hour.
5. Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
Makes 12 servings. If you want the calorie count let me know, but I recommend pure ignorant bliss when devouring this recipe.
