1
bag (12 oz) semisweet chocolate chips (2 cups), melted
1
cup whipping cream
2
tablespoons butter or margarine, melted
1
teaspoon vanilla
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Steps
1
Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Refrigerate.
2
In large bowl, beat cream cheese and sugar until smooth. Beat in 1 egg at a time until well blended. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
3
Bake 55 to 65 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan 5 minutes.
4
Carefully remove side of pan. Cool completely, about 2 hours. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.
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Chocolate and cheesecake--can't go wrong with that! Don't worry about the center of the cheesecake being soft when you take it out of the oven; it becomes firm as it cools. To cut cheesecake easily, dip the knife into water and clean it off after every cut.
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