Chocolate Chocolate Cheesecake

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Valentine’s Day! is just around the corner! We celebrated a little early this year since the Hubster was going to be gone. His favorite dessert is Chocolate Cheesecake. I decided to amp up the yum factor a little this time and make it double chocolate cheesecake, cause really the only thing better than chocolate is more chocolate. Now if I was to make it again I would make the chocolate topping into a ganache instead of just the melted chocolate, not because of the taste but simply because ganache is easier to cut through than hardened chocolate! J We will still celebrate Valentine’s Day just the man-child and I but I had to make the Hubster special things before he left. After all he is my Valentine!

Here’s what you’ll need:

2-8oz pkgs cream cheese

2 eggs

1tsp vanilla             

3/4 cup Sugar

3TBSP Coco Powder

3TBSP Sugar

3TBSP Butter

Graham Cracker Crust

 

Here’s how you make it:

Heat oven to 350 degrees. Combine Cream Cheese, eggs, sugar and vanilla and mix until creamy. In a medium sauce pan combine coco powder, sugar and butter, melt over low heat stirring continually so the chocolate doesn’t burn. Continue stirring until the chocolate is smooth remove from heat and let cool for a few minutes. Add a cup of the cream cheese mixture to the chocolate, stir. When it’s combined add it to the rest of the cream cheese mixture and stir until no white is showing. Pour into prepared graham cracker crust, bake for 35-40 minutes until it is set in the middle. Let cool. Meanwhile melt the chocolate chips in a double boiler (or at 30second intervals in the microwave) When melted pour and spread over the cheesecake. Place in the refrigerator for at least 4 hours or overnight.

ENJOY!