Chocolate Bliss Cheesecake
Use fresh raspberries to decorate this decadent chocolate cheesecake.
If using a silver 9-inch springform pan, preheat the oven to 325 degrees Fahrenheit (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
Put a thick layer of cookie crumbs and butter on the bottom of the pan.
In a large bowl, combine cream cheese, sugar, and vanilla using an electric mixer set to medium speed.
Mix well and add the melted chocolate.
One at a time, add the eggs, blending quickly after each addition on low speed.
over the crust.
Bake for 55 to 1 hour, or until almost set in the middle.
To loosen the cake, run a knife or metal spatula around the pan’s rim; let the cake cool before removing the rim.
4 or more hours in the refrigerator.
Refrigerate any leftover cheesecake.