Double Dark Chocolate Cheesecake
Double Dark Chocolate Cheesecake
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Ingredients
| 24 | chocolate wafer cookies | |
| 1 | tablespoon brown sugar | |
| ¼ | cup CO-OP GOLD melted butter | |
| 8 | ounces CO-OP GOLD 72% cocoa chocolate or similarly dark bittersweet chocolate | |
| 32 | ounces CO-OP GOLD cream cheese; do not use spreadable cream cheese | |
| 1 ⅓ | cups sugar | |
| ¼ | cup CO-OP GOLD cocoa powder | |
| 4 | CO-OP GOLD large eggs |
Directions
Preheat oven to 350° F. In the work bowl of a food processor, crush the cookies until they form a fine crumb. Transfer to a medium-sized bowl and combine with brown sugar and butter. Mix to combine. Press evenly into the bottom of a 9” springform pan. Bake for five minutes in preheated oven. Remove from oven and set aside to cool.
In a bowl set over a pot of lightly simmering water, melt the chocolate. Remove chocolate from heat and allow it to cool slightly. It needs to still be pourable. In a food processor, blend cream cheese, sugar and cocoa powder; puree the mixture until smooth. With the blender still running, add eggs one at time until incorporated. Pour in the chocolate and blend.
Fill the pan with the mixture and then smooth the top to ensure an even bake. Bake until the cheesecake has a uniform wobble and is just set, approximately one hour. Cool for 20 minutes and then run a knife around the outside of the pan to loosen it from the edges. When the cake has fully come to room temperature, transfer it to the fridge and chill overnight.