A really good choc cheese cake recipe?

I'd like a really creamy 1 with a biscuit base. lolA really good choc cheese cake recipe?
Chocolate Cheesecake








Ingredients


Cheesecake base:





1 1/3 cups graham cracker crumbs


1/2 stick butter


1 tablespoon cocoa





Cheesecake filling:





6 ounces bittersweet or semisweet chocolate, chopped small


2 1/2 cups cream cheese


3/4 cup superfine sugar


1 tablespoon custard powder


3 large eggs


3 large egg yolks


2/3 cup sour cream


1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water





Sauce:





3 ounces bittersweet chocolate, finely chopped


1/2 cup heavy cream


1 teaspoon dark corn syrup


Special equipment: 9-inch springform pan





Directions





Preheat the oven to 350 degrees F.





To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.





Put a kettle on to boil.





Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.





Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.





Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.





Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.





Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.





To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.A really good choc cheese cake recipe?
Triple chocolate cheesecake





Addicted to chocolate? Then this is the cake for you!





Ingredients (serves 8)


200g plain chocolate biscuits


80g butter, melted


1/3 cup cold tap water


5 teaspoons gelatine


500g cream cheese, softened


1/2 cup icing sugar


1/2 cup milk


150g white chocolate, melted


150g dark chocolate, melted


1 1/2 cups thickened cream, whipped


100g milk chocolate, grated


cocoa powder, to serve


Method


Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.


Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.


Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.


Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.


Fold half the cream through white chocolate mixture and half through dark chocolate mixture.


Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.


Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.


Notes %26amp; tips








Super Food Ideas
This my favorite Cheesecake recipe.......make it Chocolate by substituting the Lemon pudding with a Chocolate Fudge pudding.














BUSY-DAY CHEESECAKE





1 - 8oz. package of cream cheese (softened)


1 package of Jell-o Lemon 'INSTANT' pudding (not the cooked kind)


2 cups milk


1 whole graham cracker (crushed)


1 8'; graham cracker crust


Stir: Cream cheese until very soft, blend in 1/2 cup of the milk.


Add: Remaining milk...mix slowly with mixer until well mixed.


Add: Pudding and mix thoroughly until it begins to thicken.


Pour in pie shell....sprinkle graham cracker crumbs on top and refrigerate.
this is delicious, although it is Chocolate Cappuccino Cheesecake


if you don't mind that, then its really good;





1 cup chocolate cookie crumbs


1/4 cup butter, softened


2 tablespoons white sugar


1/4 teaspoon ground cinnamon





3 (8 ounce) packages cream cheese, softened


1 cup white sugar


3 eggs


8 (1 ounce) squares semisweet chocolate


2 tablespoons whipping cream


1 cup sour cream


1/4 teaspoon salt


2 teaspoons instant coffee granules dissolved in 1/4 cup hot water


1/4 cup coffee flavored liqueur


2 teaspoons vanilla extract





1 cup heavy whipping cream


2 tablespoons confectioners' sugar


2 tablespoons coffee-flavored liqueur





1 (1 ounce) square semisweet chocolate





Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.


Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.


In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.


Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.


Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.


Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.


To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.


To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed. serves 12


==================
Snicker pie











Pie Crust





1 pkt digestve biscuits crushed


3 tbl butter melted


Alternatively you could use sweet pastry pie crust baked blind





Filling





1 Pkt (whip cream) refrigerated small


1 pkt phillidelha cream cheese


1/2 a jar peanut butter


4 snicker bars crushed


1/2 a tin sweet condensed milk





Topping





1/2 a cup roasted peanuts coarsely crushed


cooking chocolate melted











Method





Crush biscuits finely add melted butter and press into dish. Refrigerate for a couple of hours. Beat whip cream until soft peaks. Add cream cheese, peanut butter, sweet milk, and crushed snickers. Combine all ingredients. Place filling in crust. Sprinkle crushed roasted peanuts for topping. Drizzle melted chocolate over peanuts. Refrigerate for a about 1 hour





Enjoy.