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1 9" Chocolate Wafer Crust (click here for recipe)
Prepare Chocolate Wafer Crust recipe as directed, pressing crumb mixture into bottom of pan and about 1" up sides of a 9" springform pan.
Preheat oven to 325°F.
In a food processor (or mixer), combine cream cheese, sugar, eggs, and vanilla. Turn machine quickly on and off in short spurts to combine, and then process continually until smooth. Add melted chocolate and process until well blended.
Turn filling into Chocolate Wafer Crust, spreading evenly. Bake 50 to 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
Spoon Rocky Road Topping evenly over cheesecake, mounding center higher than the sides. Refrigerate until firm, about 2 hours. Run a sharp knife around edge of pan to loosen cake and remove springform side of pan. Spread top and sides with reserved chocolate from Rocky Road Topping recipe. Press almonds lightly onto sides of cake. Refrigerate until serving time.
Poster's Notes:
The easiest way to unmold the cheesecake is to wrap a very hot towel around the sides and run a thin knife around the edges. Then open the springform pan. Or one can wrap the bottom of the pan in tin foil and dip the cheesecake in and out of very hot water to accomplish the same goal, and then, run a thin knife around the edge of the cheesecake.
Posted by Susan Greene
Nutritional Info Per Serving: N/A
2 8-ounces packages cream cheese, softened
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1-1/2 cups (9 ounces) semisweet chocolate chips, melted and cooled
Rocky Road Topping (click here for recipe)
1 cup toasted almonds, chopped
I use a mixer and I beat the ingredients well before the eggs are added. One does not want to whip a lot of air into the cream cheese mixture after the eggs are added. Then, I add the chocolate and mix until well blended. This is easier to do if the cream cheese has been left out of the refrigerator and is at room temperature.