I was invited to a girl's night and asked to bring a chocolate dessert. I've made a couple of cheesecakes before, but I always get this anxious feeling of what happens if you cut into it and the whole thing collapses on itself? Luckily that didn't happen, and I think everyone liked it!
As a side comment, did you know that if you put a memory card in a camera it's more likely to retain the pictures? I have a bit of a picture shortage this week :)
Going into the pan! Getting ready to lick the spoon!
Warm out of the oven.
Now if this guy here had eaten any, I would have had a horrible vomit mess to clean up. No thank you.
For a cheesecake recipe, this turned out to be quite easy, and I highly recommend it!
Chocolate Bliss Cheesecake
Prep: 30 minutes, Bake: 1 hour
Total: 5 hours 30 minutes (includes refrigeration)
18 Oreo Cookies, finely crushed (about 1 1/2 cups)
2 TB butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 package (8 squares) semi-sweet baking chocolate, melted, slightly cooked
3 eggs
cocoa powder optional
1. Preheat oven to 325 if using a silver 9-inch springform pan, or 300 if using a dark, nonstick 9-inch springform pan. Mix cookie crumbs and butter; press firmly onto bottom of pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Dust top of cheesecake with cocoa powder. Store leftover cheesecake in refrigerator.