So recently I went to a friends folk's house. Eager to make a good impression, my friend J and I decided on this decadent cheesecake to appease the crowds. Despite several problems including too small mixing bowls and several messes, we were able to create this delicious cheesecake! Enjoy but beware--this is extremely rich so make sure you have some milk and people to share this with!
Fudge Truffle Cheesecake
Preheat the oven to 300 F (150 C). In a large mixing bowl, mix together the graham crackers, powdered sugar, butter, and cocoa by hand. Press this mix into a 9" springform pan.
On the stove, carefully melt the chocolate chips in a bowl over boiling water. Watch carefully to make sure that they don't burn! Melt them until very smooth.
In another large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in the condensed milk until the mixture is smooth. Next mix in the melted chocolate, eggs, and vanilla. Continue to beat with electric mixer on low until the mixture in thoroughly blended. Finally pour over the crust in the springform pan.
Bake at 300 F (150 C) for 55 minutes. It will appear to be underbaked in the center, but keep in the over an additional 50-55 minutes while the oven cools off. If you leave for more than 55 minutes in the oven while it is cooling down, the cheesecake will crack.
**Personal note, I think that this cheesecake tastes a lot better after being in the fridge. I would suggest keeping it in the fridge for at least an hour after baking to ensure delightful eatings!
***You can also make this crust with the same amount of vanilla wafers
Adapted from: http://allrecipes.com//Recipe/fudge-truffle-cheesecake/Detail.aspx
Adapted from: http://allrecipes.com//Recipe/fudge-truffle-cheesecake/Detail.aspx
