Chocolate Cheesecake

Well, I don’t know about you, but I absolutely adore September. It’s seriously one of the most gorgeous months around here. I’ve been in full cooking mode the past two days, working on my freezer dinners, gearing up for the hectic soccer season and fall to officially begin. You’d be so proud of me! I made about 10 scrumptious meals so far. I can’t wait to show you!

Emma (my middle child) started pre-school again this week. She went last year, so she knows a lot of the same kids, and the teachers there are great. The best thing is, its relatively cheap, and it’s at a church in our little town, literally blocks from my house.

The two little ones are enjoying their time having the ‘run’ of the house while big sissy is back in school. Look at those little trouble makers 😉

Okay, here it is. I got this recipe from allrecipes.com, and it’s SO tasty! You must try 🙂

 

Chocolate Cheesecake

Directions

1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.
2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto 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 cooling. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 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.
4. 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.
5. 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.