chocolate cheesecake ii

Ingredients

• Servings: 1
• 1 1/2 cups chocolate cookie crumbs
• 2 tablespoons white sugar
• 1/4 cup butter, melted
• 1/4 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f ( 175 degrees c). lightly grease a 9 inch springform pan.
• in a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. press the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. bake at 350 degrees f (175 degrees c) for 10 minutes. allow to cool. reduce oven temperature to 325 degrees f (165 degrees c).
• to make filling: in a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. remove from heat.
• in a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. add cocoa and beat well. add eggs and beat on low until just blended. stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. pour over crust. bake at 325 degrees f (165 degrees c) for 45 to 50 minutes or until center is almost set.
• to make topping: in a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. stir constantly and be careful not to boil over. have 1 1/2 cups chocolate chips ready in a small bowl. pour in the hot cream and stir with a spoon until smooth. spread over baked cheesecake and refrigerate overnight.