double chocolate cheesecake (restaurant style)

How To Make double chocolate cheesecake (restaurant style)

• Step 1
  PREPARE PAN BY WRAPPING FOIL AROUND BOTTOM & 1/2 WAY UP THE SIDES, OF AN 8" SPRINGFORM PAN, TO PREVENT LEAKAGE. SPRAY WITH PAN COATING. PREHEAT OVEN TO 325°.
• Step 2
  CRUST:
• Step 3
  CRUSH COOKIES IN FOOD PROCESSOR. MIX ALL INGREDIENTS & PRESS INTO BOTTOM ONLY OF SPRING FORM PAN.
• Step 4
  FILLING:
• Step 5
  MELT THE 3 SQUARES OF CHOCOLATE IN LARGE MICROWAVE BOWL.* WE USED BAKER'S CHOCOLATE.
• Step 6
  THEN ADD REMAINING FILLING INGREDIENTS & BEAT WELL.
• Step 7
  POUR OVER CRUST IN PAN. IF THIS IS NOT ENOUGH, MAKE MORE TO ACHIEVE ABOUT 3" THICHNESS, KEEPING IN MIND THAT THIS WILL RISE SOME.
• Step 8
  BAKE @ 325° UNTIL DONE: JUST STARTING TO BROWN, BUT NOT JIGGLY IN THE MIDDLE. MUST BE SET OR THE NEXT STEP WILL CAUSE IT TO FALL.
• Step 9
  MIX TOPPING.
• Step 10
  THEN GENTLY SPREAD TOPPING OVER CAKE & RETURN TO OVEN FOR ANOTHER 10 -15 MINUTES OR UNTIL IT IS JUST STARTING TO SLIGHTLY BROWN. TURN OFF OVEN & LEAVE IN THERE FOR ABOUT 20 MINUTES OR SO.
• Step 11
  REMOVE FROM OVEN & WHEN COOLED SLIGHTLY, RUN KNIFE AROUND EDGE OF PAN TO PREVENT CAKE FROM CRACKING.
• Step 12
  WHEN COMPLETELY COOL, MELT 1 SQUARE OF CHOCOLATE IN PLASTIC BAGGIE. BARELY SNIP ONE CORNER OF BAGGIE- SLIGHTLY LARGER THAN A PIN HOLE- & DRIZZLE UP & DOWN, THEN SIDE TO SIDE.
• Step 13
  NOTE:THIS IS FOR A SMALL CHEESECAKE. DOUBLE OR TRIPLE FOR A REGULAR SIZE ONE. THIS CAN BE WRAPPED UP TIGHTLY & FROZEN.
• Step 14
  I also make a chocolate ganache to decorate part of it with and some homemade whipped cream
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