My first venture into chocolate cheesecakes. It went well. Very well. I altered the original recipe a bit, using chocolate graham crackers instead of the wafers. And for the topping, I melted some of the Queen's Blend Jam from Ikea (a strawberry/blueberry blend) and then cut up some strawberries and raspberries. I wish I had a digital camera then!
1½ cups crushed chocolate wafers
6 Tbsp. butter, melted
4 pkg. (8 ounces each) cream cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) semi-sweet baking chocolate, melted, cooled slightly
1 Tbsp. powdered sugar
1/3 cup mixed berries
Preheat oven to 325F, if using a silver 9-inch springform pan (300F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese, sugar, flour, 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 until blended. Pour over crust.
Bake for 55 minutes to 1 hour or until center is almost set. Run knife along edge of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and berries just before serving.