Chocolate Cheesecake Recipe (Print Version)

# Ingredients:

01 - 5 tablespoons of melted butter.
02 - 1 and 1/4 cups of crushed chocolate biscuits.
03 - 2 cups of semi-sweet chocolate chips.
04 - 1 full teaspoon of vanilla essence.
05 - 32 ounces of softened Philadelphia cream cheese.
06 - 1/4 cup of cocoa powder.
07 - 1 cup of white sugar.
08 - 1/4 cup of cooled espresso coffee.
09 - 4 large eggs at room temperature.
10 - 1/4 cup of heavy cream that’s not cold.
11 - Optional: chocolate curls for garnishing.
12 - Optional: whipped cream to dollop on top.
13 - Optional: fresh berries to add on top.

# Instructions:

01 - Press the biscuits into a pan and bake it at 350°F.
02 - Change oven to 325°F before adding the filling.
03 - Mix together the cream cheese, sugar, cocoa, and vanilla.
04 - Add in your melted chocolate, cooled espresso, and cream.
05 - Slowly pour in the eggs that have already been beaten.
06 - Tap out air bubbles from your mix and pour into the prepared tin.
07 - Follow the temperature steps as it bakes.
08 - Let the cheesecake cool on its own and then chill in the fridge.

# Notes:

01 - Make sure ingredients aren't cold before starting.
02 - Cooling too quickly can cause cracks, so go slow.
03 - You can freeze leftovers for later.
04 - Plan for the long chill—it’ll take a while to set properly.

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