Chocolate Cheese Cake

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Name: Chocolate Cheese Cake
Prep time: 1 h 40 min
Total time: 10 h
Yield: 12
Cuisine: not set
Ingredients: Crust; 1 1/4 cups Oreo Baking Crumbs Or 24 Oreo Cookies finely ground.; 1/4 cup Melted Butter; Filling; 32 ounces Cream Cheese Or 1,000 grams; 1 cup Granulated Sugar; 1/4 cup Cocoa Powder; 4 Eggs At room temperature; 10 ounces Bittersweet Chocolate Melt in a double boiler and cool to a luke warm temperature.; Topping; 6 ounces Bittersweet Chocolate Melt in a double boiler.; 3/4 cup Heavy Cream

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INGREDIENTS

Crust
1 1/4 cups Oreo Baking Crumbs ; Or 24 Oreo Cookies finely ground.
1/4 cup Melted Butter
Filling
32 ounces Cream Cheese ; Or 1,000 grams
1 cup Granulated Sugar
1/4 cup Cocoa Powder
4 Eggs ; At room temperature
10 ounces Bittersweet Chocolate ; Melt in a double boiler and cool to a luke warm temperature.
Topping
6 ounces Bittersweet Chocolate ; Melt in a double boiler.
3/4 cup Heavy Cream

Servings

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch springform pan.

Crust:

Melt the butter and mix into the Oreo crumbs. Press the mixture into the evenly into the prepared pan. Bake this for eight minutes, and then remove from the oven and set it upon a wire cooling rack.

Filling:

Blend the cream cheese, sugar and cocoa powder in the mix master (I use the paddle attachment) until smooth, about thirty seconds. You may need to scrape the sides of the bowl down, turn the mixer off before attempting this. Add the eggs one at a time, let ten seconds pass between each egg. Add the melted chocolate and continue to blend until combined. Scrap down the sides if necessary. Pour the filling on top of the Oreo crust in the pan and smooth the top.

Bake the cheese cake until the centre is just set and the top looks dry about one hour and ten minutes, start checking after an hour. Remove cake from the oven an place upon a wire cooling rack for five minutes. Run a thin plastic knife around the sides of the pan and then place the cake in the refrigerator, uncovered for a least eight hours or overnight.

Topping:

Once the chocolate has melted, remove it from the heat and add the cream. Stir this until the cream is combined, and let it cool slightly. Remove the cake from the refrigerator and remove the springform pan. Place the cake on a pretty plate and pour the chocolate mixture on top of the cake, leaving about half an inch at the edge of the cake without any chocolate topping. Chill for about one hour.

Serve:

Remove the Chocolate Cheese Cake from the refrigerator at least two hours before serving.

Storing:

The cake may be stored for up to three days in the refrigerator covered with tin foil.

NOTES

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Chocolate Cheese Cake

Crust 
1 1/4 cups Oreo Baking Crumbs Or 24 Oreo Cookies finely ground.
1/4 cup Melted Butter 
  Filling 
32 ounces Cream Cheese Or 1,000 grams
1 cup Granulated Sugar 
1/4 cup Cocoa Powder 
4  Eggs At room temperature
10  ounces Bittersweet Chocolate Melt in a double boiler and cool to a luke warm temperature.
  Topping 
6 ounces Bittersweet Chocolate Melt in a double boiler.
3/4 cup Heavy Cream

Preheat oven to 350 degrees Fahrenheit.  Grease a 9 inch springform pan.

Crust:
Melt the butter and mix into the Oreo crumbs.  Press the mixture into the evenly into the prepared pan.  Bake this for eight minutes, and then remove from the oven and set it upon a wire cooling rack.

Filling:
Blend the cream cheese, sugar and cocoa powder in the mix master (I use the paddle attachment) until smooth, about thirty seconds.  You may need to scrape the sides of the bowl down, turn the mixer off before attempting this.  Add the eggs one at a time, let ten seconds pass between each egg.  Add the melted chocolate and continue to blend until combined.  Scrap down the sides if necessary.  Pour the filling on top of the Oreo crust in the pan and smooth the top.

Bake the cheese cake until the centre is just set and the top looks dry about one hour and ten minutes, start checking after an hour.  Remove cake from the oven an place upon a wire cooling rack for five minutes.  Run a thin plastic knife around the sides of the pan and then place the cake in the refrigerator, uncovered for a least eight hours or overnight.

Topping:
Once the chocolate has melted, remove it from the heat and add the cream.  Stir this until the cream is combined, and let it cool slightly.  Remove the cake from the refrigerator and remove the springform pan.  Place the cake on a pretty plate and pour the chocolate mixture on top of the cake, leaving about half an inch at the edge of the cake without any chocolate topping.  Chill for about one hour.

Serve:
Remove the Chocolate Cheese Cake from the refrigerator at least two hours before serving.

Storing: 
The cake may be stored for up to three days in the refrigerator covered with tin foil.

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 12 Servings

Calories: 682
Calories from Fat: 530 (78%)

Amt Per Serving		% DV

	Total Fat 58.9g	79 %
	Saturated Fat 34.8g	174 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 2.3g
Cholesterol 143.2mg		44 %
Sodium 459.7mg		16 %
Potassium 400.1mg		11 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 34.7g
Protein 8.6g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 682

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