Cheesecake base: 1 1/3 cups graham cracker crumbs 1/2 stick butter 1 tablespoon cocoa Cheesecake filling: 6 ounces bittersweet or semisweet chocolate, chopped small 2 1/2 cups cream cheese 3/4 cup superfine sugar 1 tablespoon custard powder 3 large eggs 3 large egg yolks 2/3 cup sour cream 1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water Sauce: 3 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon dark corn syrup Special equipment: 9-inch springform pan Preheat the oven to 350 degrees F. To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter. Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve. To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

if you mean choclete cheese cake heres how credit to ehow.com Things You’ll Need: * 1 tbsp. pure vanilla extract * 2 tbsp. sugars * 3 egg yolks * 20 oz. cream cheeses * 1 tbsp. powdered cocoa * 4 tbsp. plus 2 tbsp. softened butter * 6 oz. chopped semisweet chocolate squares * 2 eggs * 15 vanilla wafers Step1 Place the wafers, 2 tbsp. sugar, cocoa powder and 2 tbsp. butter in a blender or food processor and grind until combined. Step2 Heat the oven to 350 degrees F. Step3 Butter a 10-inch springform pan and press the crust evenly over the bottom of the pan. Use the flat bottom of a glass to make the crust flat. Step4 Melt the chocolate and 4 tbsp. butter slowly in a double boiler. Meanwhile, warm the cream cheese in the oven to room temperature. Step5 Place the melted chocolate and warmed cream cheese in a food processor or mixing bowl with the 1 c. sugar, egg yolks, and eggs, and mix or blend until combined. Be sure to get out any lumps. Step6 Place all remaining ingredients in the food processor or mixing bowl and mix well. Take care not to overmix. Step7 Pour over the crust and bake for 35 minutes or until set in the center. (See tips for doneness test.) Step8 Cool completely. Ads by Google Cheese Cake Make Easy & Delicious Cheesecakes! 1000s of Recipes w/Recipe Toolbar Recipes.alottoolbars.com/Cheesecake Cheesecake Recipes Rich, homemade cheesecakes. Sweet- heart Cheesecake, NY Style, more. www.landolakes.com Free $50 Cheesecake® Cheesecake Factory® Promotions Offer Expires Today! www.dollarfortunefree.net Chocolate Cake Recipes Easy To Make Chocolate Cake Recipes From Better Homes and Gardens www.BHG.com Tips & Warnings * The plague of most cheesecakes is cracks, and these happen for several reasons. Follow the tips below to help you avoid them. * Avoid overmixing, as it can incorporate an excess of air in the batter and cause the cake to rise too much during baking. The cake then falls and cracks as it cools. * Be careful not to overbake. Check the cake at the minimum cooking time. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness. * While the cheesecake is cooling, wait until it is warm to the touch (but not hot), then run a knife around the rim to loosen the cake from the sides of the pan. If the sides can pull away from the pan as the cake shrinks, it will lessen the chances of a crack. * Be sure to use a springform pan to bake a cheesecake, as these allow for the easiest removal of the cake. Place the springform pan on a baking sheet when in the oven to capture any leaks. * Cool the cheesecake completely at room temperature before chilling. thank you!!!!

Here is a recipe for a chocolate and lime cheesecake. 400g Philadelphia cheese 1 tin (397g) condensed milk 4 limes 100g dark chocolate 200g ginger biscuits or digestives 75g butter grease a large flan dish, crush the biscuits until the resemble fine breadcrumbs. Melt the butter in a pan, then pour over the biscuit crumbs, mix together. Line the flan dish with the biscuit mix, pressing down firmly covering the base, then put in fridge to chill. Grate finely the rind of the 3 limes, then juice the 3 limes leaving the fourth for decoration. Place the Philadelphia and Condensed milk into a mixing bowl and mix together adding the juice and rind of the 3 limes slowly until it resembles a glue like mix. Pour over the biscuit base, smoothing over the top and refrigerate until set.Melt the chocolate then drizzle over the cheesecake adding slices of lime for decoration.