Shelly's Recipe

CHOCOLATE RIBBON CHEESECAKE

Category: Cheesecake

Crust
2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tbsp sugar
5 tbsp butter, melted

Filling
3 (8 oz) pkg of cream cheese, softened
3 large eggs
¾ cup sugar
1 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/4 cup whipping cream
4 oz semi-sweet baking chocolate, melted

For the topping
Chocolate ice cream syrup

Preheat the oven to 325. Make the crust: Mix the crumbs and chopped walnuts with sugar and melted butter in a springform pan. Press the mixture across the bottom of the pan and up sides. Put in the refrigerator to set up while prepare the filling.

Filling: Beat the cream cheese until smooth and creamy, about five minutes. Add eggs, sugar, flour, salt, vanilla, and whipping cream and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack. Drizzle in the melted chocolate and mix until combined. (It may leave chocolate flecks in the filling.which are actually quite attractive.) Poor the cheese filling into crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours. Prior to serving, drizzle the cheesecake with chocolate syrup.