Chocolate Bliss Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Steps:

• 1. Crush the oreos and mix with melted butter. Press into bottom of 10 inch springform pan. Bake 10 minutes in 325 oven. Cool slightly before adding cheesecake mixture.
• 2. In large mixing bowl, beat softened cream cheese until smooth. Add eggs, one at a time, as you continue beating. Add Irish cream and vanilla next, continue beating. Add flour and sugar, about half at a time, beating until fully incorporated.
• 3. Melt chocolate chips and add to cheesecake mixture while the mixer is running. This is the tricky part, as the chocolate will immediately start to set when it hits the cold batter, so keep that mixer moving!
• 4. Bake in 325 oven 55-60 minutes or in a 300 oven 60-65 minutes if using a dark nonstick pan. Is done when center is almost set and just before edges start to crack. Allow to cool completely before releasing the springform pan and transferring to a serving plate. Refrigerate to store, up to 3-4 days (if it lasts that long!).

Steps:

• PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan.
• BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• BAKE 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
• BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• BAKE 55 minute to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
• Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.