Shelly's Recipe

TRIPLE-CHOCOLATE CHEESECAKE WITH SEMISWEET CHOCOLATE SAUCE

Category: Cheesecake

Crust
16 creme-filled chocolate sandwich cookies
1/2 cup sliced almonds, toasted
1/4 cup unsalted butter, melted

Filling
1/4 cup unsweetened Dutch-processed cocoa
3 tbsp hot water
4 (8 oz) pkg cream cheese, room temperature
1 3/4 cups sugar
1 tbsp flour
5 eggs, room temperature
2 tbsp lemon juice
1 tsp vanilla extract
3 oz milk chocolate chips (about 1/2 cup)
6 oz semisweet chocolate chips (about 1 cup)

Semisweet Chocolate Sauce
8 oz semisweet chocolate, finely chopped
3/4 cup whipping cream

Heat oven to 350. In food processor, combine cookies and almonds; process until blended. With machine running, add melted butter. Press mixture in bottom of 10 inch springform pan; place in freezer while preparing filling.

In small bowl, stir together cocoa and hot water. In large bowl, beat cream cheese at medium speed until creamy. Add sugar and flour; blend until mixed. Add eggs one at a time, beating just until mixed (do not to overbeat them). Add cocoa mixture, lemon juice and vanilla; blend well.

Remove crust from freezer. Pour half of filling over crust; sprinkle with milk chocolate chips. Pour remaining filling over chips; sprinkle with semisweet chips. Place springform pan in larger baking pan. Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove from oven; cool in water bath 1 hour. Remove springform pan from water bath; cool completely. Refrigerate 6 to 8 hours or until set. Store in refrigerator. Serve with Semisweet Chocolate Sauce.
16 servings

Semisweet Chocolate Sauce: In medium saucepan, combine chocolate and cream. Cook over low heat until chocolate is melted, stirring occasionally. Cool. (Chocolate sauce can be made up to 1 week ahead. Cover and refrigerate. To serve, heat sauce over low heat just until melted.)