Triple Chocolate Cheesecake


Chocolate Cookie Crust:
Oreo cookies, crushed – 1 1/2 cups
Granulated Sugar – 2 Tablespoons
Unsalted butter, melted – 1/4 cup

Chocolate Cream Cheese Filling
Semisweet Chocolate Chips, melted – 1/4 cup
Heavy Whipping Cream – 1/4 cup
Cream Cheese, softened – 3 pkgs. (8 oz. each)
Granulated Sugar – 1 cup
Cocoa Powder – 1/3 cup
Eggs – 3 each
Vanilla Extract – 1 Tablespoon

Chocolate Ganache Coating
Dark Chocolate Pieces (Dove Dark Chocolate Promises) – 1 1/2 cups
Heavy Whipping Cream – 1/4 cup
Vanilla Extract – 1 tsp.

Prepared Whipped Cream –
Fresh Strawberries, washed –
Your Favorite Chocolate Candy –

Preheat oven to 350 degrees Fahrenheit. Mix the ingredients for the crust and press on the bottom and up the sides of a greased 9-inch spring form pan.

Using a glass bowl, place chocolate chips in microwave for 30 seconds, stir, microwave another 15 seconds and stir until chips have all melted. Warm cream slightly before adding to melted chips, stir, and set aside. In a separate mixing bowl, beat cream cheese and sugar until smooth. Mix in eggs, cocoa, vanilla. Stir in reserved melted chocolate and cream mixture. Pour over crust. Place cheesecake in oven with a pan of water on the rack below to provide steam to help prevent cracking. Bake at 350 for 45 – 50 minutes until center is almost set. Remove from oven and allow cheesecake to cool on a wire rack, still in the spring form pan.

As cheesecake is cooling, prepare the Top (Ganache) by melting dark chocolate pieces or semi-sweet chocolate chips in microwave, stir melted chocolate until smooth and then mix in slightly warmed whipping cream and vanilla. Carefully remove sides of springform pan. Pour ganache over cheesecake while the cheesecake is just slightly warm.

Refrigerate overnight. Garnish just before serving with dallop of prepared whipped cream, ripe strawberries and a pieces of your favorite chocolate.