Double Chocolate Cheesecake
This double chocolate cheesecake pairs a dark wafer crust with a filling flavored with melted semi-sweet chocolate. The crust comes up the sides of the pan, so every slice has a firm chocolate edge around the creamy center. Low-speed mixing keeps air out of the batter, which helps the top stay smooth. A long chill of at least four hours sets the slice cleanly, and a piped vanilla finish makes it look finished.
Instructions
Mix the crushed chocolate wafers with the butter until the crumbs hold together. The source gives no amount for the butter, so use enough to make the crumbs clump when pressed.
Press the crumbs evenly over the bottom of a 9-inch springform pan and 1¾ inches up the sides.
In a large bowl, beat the cream cheese, sugar, melted semi-sweet chocolate, flour and vanilla until the mixture is smooth and well combined.
Add all the eggs at once and beat with an electric mixer on low speed until just mixed. Do not overbeat. Stir in the milk, then pour the filling into the crust.
Bake in a 350°F (175°C) oven for about 50 minutes. It is ready when the center looks nearly set when you gently shake the pan.
Cool the cheesecake on a wire rack for 5 to 10 minutes, then run a knife around the edge to loosen it from the pan. Leave it to cool for another 30 minutes.
Remove the sides of the pan, cover the cheesecake, and chill it for 4 to 24 hours.
Pipe the melted vanilla-flavored pieces over the top in a decorative pattern before serving.
Make it personal.
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