Double-Dare You Chocolate Cheese Cake

Cheesecake just isn't rich and fattening enough, it just needed chocolate and lots of it!  It's Christmas time, so the richer the better, right?  That's what I thought. Now go get your drawstring roomy pants, I'll wait and then we'll make this ridiculously fantastic, chocolaty, chocolate cheesecake.

Look at it like this, this decadent dessert requires a few steps, so I'm thinking maybe, just maybe a few calories are burned in the process which negate the calories you may intake while munching.  Plus the smile and the eye rolling are good for burning a few calories too.  Just sayin'....

This recipe supposedly made one 9-inch cheesecake, but it actually made more.  Instead of using my 9-inch springform pan, I used my 6-inch and 8-inch springform pans and gave one to a neighbor who looked like she needed a lot of chocolate happiness.

Crust:
Non-stick cooking spray

1 pack chocolate wafer cookies (regular Oreos)

2 tablespoons sugar

1 teaspoon table salt

1 stick butter, melted

Preheat the oven to 350 degrees F.

Spray a 9-inch-diameter (or one 8-inch and one 6-inch) springform pan with cooking spray.

Grind the cookies in the food processor until finely ground, then pulse in the sugar and salt. Pour in the melted butter and pulse until completely blended.  It will look like wet coffee grounds. Press the mixture evenly on the bottom of the prepared pan. Do not press the crust up the sides of the pan.

Bake at 350 degrees for 7 to 10 minutes to set the crust. Set aside and allow it to cool.

Filling:

8 ounces bittersweet chocolate, chopped

4 ounces of German chocolate, chopped

1-1/2 cups sugar

1/3 cup cocoa powder

4 (8-ounce) packages of room temperature cream cheese

2 teaspoons espresso powder (1/2 tablespoon prepared coffee, cooled)

4 eggs

Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every 45 seconds until the chocolate is completely melted. Set aside to cool slightly.

In another bowl, sift the sugar and cocoa powder together.

In a stand mixer, beat the cream cheese until light and fluffy, about 3 minutes.  Lower the speed to lowest setting and carefully add the sugar/cocoa powder mixture. Add the espresso powder and beat over medium speed until fully incorporated.  Scrap down the sides and the bottom of the mixing bowl as necessary.  Now add the eggs, one at a time.  Remove the bowl from the mixer and fold in the melted chocolate until completely incorporated.

Pour the filling over cooled crust, spread with a spatula to evenly distribute.  Tape the sides of the pan or tap it on the counter to make sure there are no air bubbles.

Bake on the center rack for approximately 70 minutes, rotating at 35 minutes, to just set the center.  The center will jiggle a little bit. 

Allow pan to cool on a rack for about 10 minutes, then run a butter knife around the side of the cheesecake but DO NOT remove the springform from the pan.

Allow cheese cake to cool for about an hour, then cover it with plastic wrap and place it in the refrigerator to chill overnight.

Icing:

3/4 cup heavy cream

4 ounces bittersweet chocolate, chopped

2 ounces semi sweet chocolate, chopped

2 ounces milk chocolate, chopped

2 teaspoons honey

1 tablespoon prepared coffee

Ina medium saucepan over low heat, stir the heavy cream, chopped chocolate, honey and coffee until chocolate is melted and mixture is smooth. Remove from heat and allow to cool slightly.

Ladle the icing over the cheesecake working from the center, out to about 1/2-inch of the edge of the cake.  The icing will fill and cracks.  Place back in the refrigerator for about an hour to set the icing.

Transfer to a serving platter and release springform pan. Garnish with pecans or peppermints, serve cold or at room temperature.

Now aren't you glad I made you change into the comfy loose fitting pants?