Preparation:
Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 9" springform pan. Bake at 350'F for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300'F..
Combine chocolate squares and 1 1/2 cups butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.
Beat cream cheese at medium speed of an electric mixer until creamy. Add 1 1/2 cups sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.
Bake at 300'F. for 1 hour and 20 to 30 minutes or until almost set. Turn oven off. Let cheesecake cool in oven 1 hour. Remove to a wire rack let cool to room temperature.
Remove sides of pan. Serve cheesecake at room temperature with Hot Fudge Sauce, or chill until ready to serve. Garnish, if desired. Yield: one 9" cheesecake.
Hot Fudge Sauce: Combine chocolate morsels and half-and-half in a heavy saucepan. Cook over medium heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; stir in butter and vanilla. Serve |
