Chocolate CheesecakeThis chocolate cheesecake tastes even better if you let it sit in the refrigerator overnight, and serve it the next day. (This delicious cheesecake recipe is from the old Parlor Restaurant in Natchez, Mississippi.) For this recipe for chocolate cheesecake you will need: For the crust... 3 cups chocolate wafer crumbs (do in food processor) 1/3 cup (2/3 of a stick) margarine melted For the filling 3 (8 ounce) packages cream cheese at room temperature 1 cup sugar 4 eggs (at room temperature) 2 ounces semisweet chocolate, melted 2 ounces sweet chocolate, melted To make the crust…. Mix wafer crumbs and melted margarine with your hands until mixture holds together when pressed hard. Press firmly into the bottom and halfway up the sides of a 12-inch spring form pan. Place crust in freezer until ready to fill. Preheat oven to 350 F. To make the filling… Cream cheese at a low speed with a mixer for 2 minutes until free of lumps, scraping down sides of the bowl. Continue beating and add sugar in a steady stream. Cream at low speed for another minute, then beat on high for 30 seconds. Turn beater back to low and add the eggs, one at a time; beat until the shine leaves the batter before adding the next egg.Scrape down the sides each time. Add chocolate and mix on low until well blended, about 40 seconds. Finally, turn mixer to high for another 40 seconds. Pour batter into the prepared crust and bake for 40 minutes. (The top will crack when done). Turn off the oven and open door; allow cake to cool in the oven. For best results, refrigerate overnight before cutting. This recipe for cheesecake serves 8 or more.
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