Chocolate Cheesecake

Cheesecake with flavors of real chocolate

  • Servings: 10
  • Cooktime: 50 mins, Prep Time: 24 hrs 30 mins
  • Main Ingredient: Chocolate

Ingredients

  • 6 oz. semisweet chocolate
  • 12 chocolate sandwich cookies
  • 2 tsp. softened unsalted butter
  • 2 8 oz. package cream cheese
  • 1/2 cup sugar
  • 1/2 cup Sugar Twin® Stevia Granulated White Sweetener
  • 4 large eggs at room temperature
  • 1 Tbsp. espresso or strong coffee (or ½ teaspoon instant coffee dissolved in 1 tablespoon very hot water)
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Directions

Preheat oven to 325° F. Using an 8 " spring form pan, cover in foil and set aside. Microwave the chocolate in 30 second intervals, stirring a bit each time. Cool melted chocolate to room temperature and set aside. Food process the cookies or crumble them until they are like crumbs. Measure 1 ½ cups and set the rest aside. Placing the crumbs in a mixing bowl, add butter and mix well with a fork until the crumbs cling together when pressed between your fingers,  roughly 1-3 minutes. Spread the crumbs over the bottom of the prepared pan and press down firmly, working from the center outward of the pan, to cover the bottom and 1-inch up the sides of the pan. Then, using a large mixing bowl, beat the  cream cheese until fluffy using a hand-mixer, or 1 - 2 minutes. Combine the SugarTwin®, 2 tablespoons at a time, pausing every 30 seconds to  scrape the extra off the sides. Add the regular sugar in the same way. One at a time, add the eggs, mixing well after each one. With a cake spatula combine in the liquid chocolate, coffee, vanilla, and salt slowly. Pour the mixture into the prepared pan. Knock the pan against the counter several time to push air bubbles out, and let the cheesecake cool on the oven rack. Underneath the cheese cake on a lower rack, place a 9-inch pan filled with boiling water. Bake for 38-40 minutes, until the center of the cake wobbles like custard. Turn off the oven and leave the cake in the oven with the door open for 8-10 minutes, until the center of the cake is set. Place the cake on a baking rack and gently move a knife around the edges to loosen it. Allow to cool completely. Cover with foil once totally cooled and refrigerate for 24 hours. Let the cake sit out for 20 minutes before serving.