ez chocolate cheesecake

How To Make ez chocolate cheesecake

• 1

  preheat oven to 350 degrees, Spray a 9-inch springform pan with cooking spray
• 2

  For the crust: In a food processor, grind the cookies until finely ground. In a medium bowl add the sugar and nuts to the cookie crumbs. Add the melted butter and mix until well blended. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
• 3

  For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together. In a medium bowl with a mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture and the prepared or instant coffee. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined. Pour the filling over the cooled crust, tap the pan to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like jello) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, Transfer the cheesecake to a platter and release from the springform pan
• 4

  For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee or orange juice in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set. Serve cold, or allow to come to room temperature.
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