Chocolate Cheesecake By Naomi

by Naomi
(Plano, TX)

INGREDIENTS:
Crust:
1/3 cup butter, melted
1/4 cup sugar
1 1/4 cups chocolate wafer crumbs

Filling:
3 packages (8 oz. each) cream cheese, softened
1 can sweetened condensed milk (300 ml)
8 squares semi-sweet chocolate, melted
4 eggs
2 teaspoons vanilla

Topping:
3/4 cup whipping cream
6 ounces bittersweet chocolate, chopped
1 tablespoon sugar

Directions:
Crust:
Combine butter and chocolate wafer crumbs (I had to crush the wafers in a bag). Press into the bottom of a 9" springform pan.

Filling:
In a large bowl, beat cream cheese (I let the cream cheese sit out and become soft-room temperature) until fluffy. Add sweetened condensed milk and beat until smooth.

Melt chocolate over a double boiler.

Add chocolate, eggs (1 at a time) and vanilla. Mix well. Pour over crust.

Bake for 1 hour and 5 minutes at 300 degrees F. Cool to room temperature and then chill until serving.

Topping:
Stir cream, chocolate, and sugar in medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake (you want a smooth top). Chill until topping is set, about 1 hour.

To serve you release the sides of the springform pan. Transfer cake to platter (using a warm knife helps). I opted to not decorate the top with chocolate curls though you may want to. Let stand 2 hours at room temperature before serving.