Recipes » Tempting Desserts

CRUST
Ingredients:
10 oz. chocolate honey grahams, crushed
1 stick butter, melted

Directions:
Brush an 8" round spring pan with melted butter. Line the base of the spring pan with baking paper (makes for an easy non-stick transfer from tin to cake plate). Mix together the crushed chocolate grahams and the melted butter, then press firmly into spring pan. Make sure you have fully covered spring pan from bottom all the way up to the top. Your crust will cover the bottom and sides of your cheesecake. Set crust in fridge to set while you prepare the filling.

FILLING
Ingredients:
1 lb. cream cheese, softened
1/2 cup caster sugar
2 eggs
1 tbs. cocoa powder
8 oz. creme fraiche (or sour cream)
8 oz. dark chocolate, melted
1/3 c. Chocolate Syrup

Directions:
Using a food processor, add cream cheese and sugar first. Pulsate, not blend, until creamy. Add one egg at a time, pulsating until well blended. Then add cocoa powder, cooled melted chocolate, and creme fraiche. Lightly pulsate in syrup. Pour filling into crust until it lines the top of the crust wall. Bake at 350 degrees for 45 minutes. The cheesecake may not be fully set, but will firm as it cools. Refrigerate overnight, or until completely cooled.

TOPPING
Ingredients:
1 cup heavy whipping cream
1/2 tbs. Chocolate Syrup

Directions:
Whip cream with syrup and spread over top of cheesecake. Drizzle a bit of Da Vinci Gourmet Chocolate Flavored Syrup and enjoy!

Tips:
Note: Creme fraiche is a type of sour cream made in France. If you are unable to find it, you may substitute regular sour cream.