Death By Chocolate Cheesecake
This has to be the richest recipe I’ve ever concocted…sinful, but worth it. A chocolate cookie bottom “crust” and a no-bake gooey chocolate cheesecake layer on top… drool-worthy. Enjoy!
Recipe
Ingredients:'
(makes 1 9x9x3” pan)
Cookie Bottom Crust—
1 cup Org. Soft White Flour
1 cup org. Brown sugar
¼ cup org. Cocoa powder
1 tsp espresso powder (optional)
½ cup semi sweet chocolate chips
1 tsp sea salt
¼ tsp baking powder
½ cup unsalted butter, cubed
4 oz cream cheese, roughly quartered
½ tsp vanilla extract
2 egg yolks
No-Bake Cheesecake filling—
3 8oz bars of cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream, plus ¼ cup (for the chocolate)
1 cup semi sweet chocolate chips
1 tsp vanilla extract
1 tsp espresso powder (optional, adds flavor/depth to chocolate)
1 cup whipped cream (homemade is best, but Cool-Whip works too)
Topping—extra whipped cream and shaved chocolate
Instructions:
For the Cookie Crust layer:
Blend all ingredients together in a large food processor until a dough forms. Into a 9x9x3” springform pan, with a cut out/round piece of parchment at the bottom and greased sides, press the dough in evenly. Bake at 350 degrees for 23-25 minutes (You want the cookie to be just slightly underbaked as it will firm up quite a bit when fully cooled and when it has sat in the fridge with the cheesecake topping. An overdone cookie will be tough to slice through!). Cool completely, set aside.
For the No-Bake Cheesecake layer:
Into a large mixing bowl, whip together the room temperature cream cheese, sugar, and ½ cup of cream with either a handheld mixer or Kitchen Aid with whip attachment on medium high. Beat until smooth and all lumps are out. Next, in a separate bowl melt the cup of chocolate chips with the ¼ cup of cream in the microwave (2 30-second increments should be enough), then whisk in the vanilla and espresso powder until smooth. Pour the chocolate mixture into the bowl with the cream cheese and mix until smooth. Lastly, gently fold in the cup of whipped cream until fully incorporated.
Assemble and chill:
Spoon out the cheesecake mixture on top of the cooled cookie layer and smooth out the top (it should just almost reach the top of the pan). Cover with plastic wrap and let the cake set for 6-8 hours or overnight (it needs to be firm enough to slice through).
Serve:
Before serving, top the cake with some extra whipped cream, and chocolate shavings. Then carefully remove from the springform pan onto a serving platter (you may need to run a knife around the inside to loosen the cookie and cheesecake from the sides).
