Lisa's Southern Kitchen

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Ingredients:

Crust:

• 2 cups Chocolate Wafer Cookie Crumbs

• 5 tbsp. Melted Butter

• 1/4 tsp. Salt

Filling:

• 4 package Cream Cheese

• 1 cup Granulated Sugar

• 1/4 tsp. Salt

• 1 tsp. Cocoa Powder

• 2 cups Semi Sweet Chocolate Chips

• 1 tsp. Vanilla Extract

• 2/4 cup Heavy Cream

• 4 Eggs, at room temperature

Chocolate Topping

• 1 package Semi-Sweet Chocolate Chips

• 1 cup Heavy Cream

Instructions:

1. Preheat oven to 350 degrees and using a springform pan wrap bottom and sides with tin foil, then top with another piece of tin foil
2. Make the crust, in a food processor add in the wafers and butter, pulse until it crumbs.
3. Spread the crust evenly into bottom of the pan and press it down in the pan. Bake the crust for 8 minutes and let crust cook completely before add in filling.
4. Make the filling, in a microwave bowl, add in chocolate chips and heavy cream, cocoa powder and microwave for 25 second, stir between cooking time until chocolate is melted.
5. In a bowl of stand up mixer add in the cream cheese, beat on low speed until smooth about 1 minute. Add in the sugar, beat well until combined. Add in the eggs, beat well until smooth.
6. Now pour in the chocolate mixture and add in the vanilla extract, stir well until all combined.
7. Pour the filling on top of the crust.
8. In a large baking dish add in the boiling water half way in the dish. Place the spring pan in the boiling water dish and bake for 70 minutes until chocolate is melted and smooth.
9. Make the topping, in a microwave bowl add in the chocolate and heavy cream and microwave for 20 minutes, stirring occasionally between cooking time until chocolate is melted and smooth . Let it cool completely.
10. Pour the chocolate over cheesecake and cover with plastic wrap and place in the fridge for about 8 hours until completely set