chocolate cookie crust
3 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 (8 ounce) package semi-sweet baking chocolate, melted, slightly cooled
3 large eggs, room temperature
1 cup frozen whipped topping, thawed
Preheat oven to 325°. Prepare chocolate cookie crust. Press onto the bottom of a 9" springform pan. Bake for 10 minutes.
In a medium mixing bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. See cheesecake tips for additional information on baking and cooling cheesecakes.
Refrigerate 4 hours or overnight. Top with whipped topping and chocolate curls.
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