double chocolate cheesecake (restaurant style)

How To Make double chocolate cheesecake (restaurant style)

• 1

  PREPARE PAN BY WRAPPING FOIL AROUND BOTTOM & 1/2 WAY UP THE SIDES, OF AN 8" SPRINGFORM PAN, TO PREVENT LEAKAGE. SPRAY WITH PAN COATING. PREHEAT OVEN TO 325°.
• 2

  CRUST:
• 3

  CRUSH COOKIES IN FOOD PROCESSOR. MIX ALL INGREDIENTS & PRESS INTO BOTTOM ONLY OF SPRING FORM PAN.
• 4

  FILLING:
• 5

  MELT THE 3 SQUARES OF CHOCOLATE IN LARGE MICROWAVE BOWL.* WE USED BAKER'S CHOCOLATE.
• 6

  THEN ADD REMAINING FILLING INGREDIENTS & BEAT WELL.
• 7

  POUR OVER CRUST IN PAN. IF THIS IS NOT ENOUGH, MAKE MORE TO ACHIEVE ABOUT 3" THICHNESS, KEEPING IN MIND THAT THIS WILL RISE SOME.
• 8

  BAKE @ 325° UNTIL DONE: JUST STARTING TO BROWN, BUT NOT JIGGLY IN THE MIDDLE. MUST BE SET OR THE NEXT STEP WILL CAUSE IT TO FALL.
• 9

  MIX TOPPING.
• 10

  THEN GENTLY SPREAD TOPPING OVER CAKE & RETURN TO OVEN FOR ANOTHER 10 -15 MINUTES OR UNTIL IT IS JUST STARTING TO SLIGHTLY BROWN. TURN OFF OVEN & LEAVE IN THERE FOR ABOUT 20 MINUTES OR SO.
• 11

  REMOVE FROM OVEN & WHEN COOLED SLIGHTLY, RUN KNIFE AROUND EDGE OF PAN TO PREVENT CAKE FROM CRACKING.
• 12

  WHEN COMPLETELY COOL, MELT 1 SQUARE OF CHOCOLATE IN PLASTIC BAGGIE. BARELY SNIP ONE CORNER OF BAGGIE- SLIGHTLY LARGER THAN A PIN HOLE- & DRIZZLE UP & DOWN, THEN SIDE TO SIDE.
• 13

  NOTE:THIS IS FOR A SMALL CHEESECAKE. DOUBLE OR TRIPLE FOR A REGULAR SIZE ONE. THIS CAN BE WRAPPED UP TIGHTLY & FROZEN.
• 14

  I also make a chocolate ganache to decorate part of it with and some homemade whipped cream
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card