So here's another cheesecake for you...and it's a good one. I would hate to call it my favorite because that would be like picking my favorite child. I wouldn't want the cheesecakes to get their feelings hurt... But I'll whisper it, hopefully they won't hear, "This Cheesecake is my favorite!" It's good, oh so so so good!
Chocolate Layered Cheesecake
- 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
- 1/4 cup butter, melted
- 1 tablespoon boiling water
- 1/4 teaspoon ground cinnamon
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
- 1/2 cup semisweet chocolate chips
- 3 tablespoons butter
Directions:Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine water and cinnamon; set aside.
In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir water/cinnamon mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings