Submitted by Marcia Abbott, El Dorado Springs, Mo.
CRUST:
• 1-1/2 C chocolate (or regular) graham cracker crumbs
• 6 Tbsp sugar
• 6 Tbsp butter, melted
FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-3/4 C sugar
• 3/4 C heavy whipping cream
• 4 eggs, lightly beaten
• 6 squares (1 ounce each) semisweet chocolate, melted and cooled
TOPPING:
• 4 squares (1 ounce each) semisweet chocolate, finely chopped
• 1/2 C heavy whipping cream
In a bowl, combine cracker crumbs, sugar, and butter. Press onto the bottom of a greased 10-inch springform pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.
Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour over crust. Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325 degrees for 65-75 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.
In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers.
Yield: 12 servings.
