This week we celebrated my husbands birthday. Instead of the usual birthday cake, we decided to make something extra special....CHEESECAKE!!!! More than that, CHOCOLATE CHEESECAKE.....Triple, that is!
I have only made five cheesecakes before (including this one), two of which were no-bakes. I find this one the best of the bunch. It is sweet, but the dark chocolate base certainly helps it from being over-bearing. Unfortunately, I am not the best at taking pictures (working on it), but this recipe involves chocolate and cheesecake so I don't think you need much more convincing!
Triple Chocolate Cheesecake
adapted from easybaked
Ingredients For Crust:
9oz Oreo cookie crumbs (I used a food processor)
1/4 C butter, melted
Ingredients For Cheesecake:
2 8oz pkgs cream cheese, softened
1/2 C sugar
2 C dark chocolate chips, melted
1 C heavy whipping cream
2 tbsp butter, melted
1 tbsp vanilla
Ingredients For Topping:
1 C heavy whipping cream, divided
1 bag semi-sweet chocolate chips
1 bag white chocolate chips
4 tbsp butter, divided
2 tbsp corn syrup, divided
In a small bowl, mix together Oreo crumbs and melted butter. Press into bottom of a 9" Springform pan; set aside.
In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating between each addition. Add melted dark chocolate, 1 C heavy whipping cream, 2 tbsp melted butter, and vanilla. Mix until smooth. Pour over crust, allow to sit at room temperature about 30 minutes.
Heat oven to 325º. Place cheesecake pan over a cookie sheet, bake 60 minutes. Turn the heat off the oven, open door to the oven a little bit and allow to sit 30 minutes. Remove from oven, run a butter knife around the edges of cake, then carefully remove outside of pan.
Cool cake until room temperature-30 minutes.
Over a double boiler or small saucepan over simmering water, heat semi-sweet chips, 2 tbsp butter, 1 tbsp corn syrup, 1/2 C heavy whipping cream. Stir until smooth and shiny. Remove from burner, allow to sit 10-15 minutes. Repeat for white chocolate chips.
Spread a layer of white chocolate over cake (you do not need to use all of the chocolate). Allow to sit 5 min. Drizzle over with semi-sweet chocolate. Transfer cheesecake to fridge, chill over night before slicing into.