Chocolate Cheesecake Using Cake Mix Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
• 2. Reserve 1 cup dry cake mix for filling.
• 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• 4. Press mixture on bottom and 3/4 way up sides of pan.
• 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
• 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
• 7. Add milk and vanilla extract.
• 8. Mix until smooth.
• 9. Pour filling into crust.
• 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
• 11. Cool to room temperature.
• 12. Spread Cool Whip over cheesecake.
• 13. Refrigerate at least 1 hour before serving.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Steps:

• Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
• In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
• Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
• Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
• In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
• Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
• Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
• To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.