semisweet chocolate baking bars, chopped
1cupwhipping cream
4(8-oz.)
packages cream cheese, softened
1(14-oz.)
can sweetened condensed milk
2teaspoonsvanilla extract
4large eggs
Ganache Topping
1(4-oz.)
Credit:Jim Franco
semisweet chocolate baking bar
1(4-oz.)
dark chocolate baking bar
Garnish: fresh raspberries or White Chocolate Snowflake
Directions
Preheat oven to 300.
Combine crushed cookies and butter.
Press mixture on bottom of a 9-inch springform pan.
Microwave chocolate and cream at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
Beat cream cheese at medium speed with a heavy-duty electric stand mixer 2 minutes or until smooth.
Add sweetened condensed milk and vanilla, beating just until combined.
Add eggs, 1 at a time, beating at low speed just until blended after each addition.
Add chocolate mixture, beating just until blended.
Pour batter into prepared crust.
Bake at 300 for 1 hour and 5 minutes or just until center is set.
Let cheesecake stand in oven with door closed 30 minutes.
Cool completely in pan on a wire rack (about 1 hour).
Cover and chill 8 to 24 hours.
Make Chocolate Ganache: Bring cream to a light boil in a saucepan over medium heat.
Process chocolate bars in a food processor until coarsely chopped.
With processor running, pour cream through food chute in a slow, steady stream, processing until smooth.
Let mixture cool until slightly warm (about 20 minutes).
Remove sides of pan, and place cheesecake on a serving plate.
Slowly pour warm Ganache Topping over cheesecake, spreading to edges.
Chill 1 hour before serving.
Garnish, if desired.
