Warm Fudge Filled Cheesecake Recipes

Steps:

• Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
• Gradually add flour, beating at low speed until blended.
• Stir in 1 teaspoon vanilla and pistachios.
• Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
• Bake at 350° for 12 to 15 minutes or until golden.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
• Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
• Pour in remaining batter, starting at outer edge and working toward center.
• Place cheesecake on a baking sheet.
• Bake at 350° for 1 hour or until set.
• Cool on a wire rack 1 hour.
• Serve slightly warm with sweetened whipped cream, if desired.
• Garnish, if desired.

Steps:

• In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° 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. Remove sides of pan. Refrigerate leftovers.