• Ingrid Hoffmann
• on 02/09/2009
• See all 17 ideas

"It doesn’t get better than lush layers of creamy cheesecake and chocolate ganache in a crust of chocolate wafer cookies."

deliciously dark chocolate cheesecake

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• Prep Time: 20 mins
• Bake Time: 55-60 mins
• Cool Time: 1 hr
• Refrigeration Time: 4 hrs
• Difficulty: Moderate
• Yield: Makes 16 servings

• 20 chocolate wafer cookies
• 1 tablespoons sugar
• 4 tablespoons unsalted butter, melted

• 10 ounces DOVE® 71% Silky Smooth Dark Chocolate, chopped
• 4 8-ounce packages cream cheese, fat-free
• 1 cup sugar
• 1/3 cup cocoa powder
• 4 eggs

• ½ cup heavy cream
• 5 ounces DOVE® 71% Silky Smooth Dark Chocolate
• 1 teaspoon sugar
• 9-inch spring form baking pan
• Reynolds® Parchment Paper

• 1. Preheat oven to 350 degrees F.
• 2. Line the bottom of a 9-inch spring form pan with Reynolds® Parchment Paper.
• 3. Place the cookies and sugar in a food processor and process until finely ground. While the processor is running, drizzle in the melted butter and continue processing until well-mixed. Press the crumb mixture into the bottom of the buttered pan, packing well and making sure to leave a level surface. Bake 5-7 minutes, until set. Let crust cool while you make the filling. Do not turn off the oven.
• 4. Melt the 71% chocolate in a double boiler or in a glass bowl over simmering water. When it’s melted, remove from heat and allow it to cool until it is lukewarm but still liquid.
• 5. While the chocolate cools, cut or tear the cream cheese into chunks and place it in the food processor. Add the sugar and cocoa powder and process until blended. Add eggs, one at a time, processing thoroughly between each one. While processor is running, drizzle in the lukewarm chocolate and continue processing until thoroughly mixed.
• 6. Pour the filling over the crust and smooth the top. Bake at 350 degrees F for 55-60 minutes, until center is lightly set and looks dry. Run a knife around the edge of the cheesecake to make sure it doesn’t stick as it cools. Cool on a rack for one hour, then refrigerate for at least four hours or overnight. Do not remove the ring of the springform pan and refrigerate for at least four hours or overnight.
• 7. To make the ganache, stir together the chocolate, cream and sugar in a heavy saucepan over medium-low heat until smooth. Cool slightly, then pour the ganache over the cheesecake, spreading it to the edge of the top, but not over. Chill for one hour, until the topping is set.
• 8. Before serving, allow the cake to sit at room temperature for one hour.

• Calories per serving 356
• Total Fat 18 g
• Saturated Fat 10 g
• Trans Fat 0 g
• Cholesterol 85 mg
• Sodium 411 mg
• Carbohydrates 40 g
• Dietary Fiber 3 g
• Sugars 29 g
• Protein 12 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV