Every so often we invite friends for dinner to catch up. Recently, our friends came by and dessert was provided by my friend Rick. He’s quite a baker and I could get used to his desserts for future dinner parties! For our dinner, he prepared his ‘famous’ Double Chocolate Cheesecake and wow, talk about a perfect sweet ending to our meal!…
I was inspired to make his Double Chocolate Cheesecake again for the holidays and if you’re looking for a decadent and chocolate dessert, look no further. This Double Chocolate Cheesecake is heavenly and I have no shame admitting that I had a small slice with breakfast this morning! Rich, creamy, smooth chocolate cheesecake is nestled into a delicious chocolate cookie crumb crust… it’s so simple, it’s practically foolproof. The key to this recipe is the use of both unsweetened and semi-sweetened chocolate in the filling. Together, it creates a not too sweet cheesecake filling that’s just perfect. Top with a dollop of fresh whipped cream and add some fresh berries if you’d like too.
1 Pack of chocolate graham crackers, processed into crumbs
3 tablespoons of sugar
1/3 of a cup of butter, melted
3 packages (8 oz each) of cream cheese, softened
1 cup sugar
1 teaspoon of vanilla extract
3 (1oz) squares semisweet bakers chocolate (melted and cooled)
3 (1oz) squares unsweetened bakers chocolate (melted and cooled)
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