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Chocolate Cheesecake II

Chocolate Cheesecake II

The best way to make a cheesecake that is the least likely to crack while it is cooling is to use ingredients that are at room temperature. Using cream cheese and eggs that are cold can make the cheesecake cook unevenly, creating a situation where the edges are overcooked and the center is slightly undone. The best way to cool a cheesecake is to crack the oven door open when it is finished cooking. Leave the cake in the oven with the door cracked open for an hour after cooking.


  • 1 ½ cups chocolate shortbread cookie crumbs
  • 2 Tbsp. butter, melted
  • 3 8-ounce packages cream cheese, softened
  • 2/3 cup sugar
  • 4 eggs, at room temperature
  • 4 ounces 60% dark chocolate
  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp. corn starch
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 Tbsp. chocolate liqueur (optional)


  1. In a small bowl, combine cookie crumbs and 2 tablespoons melted butter.
  2. Press into the bottom of a 9-inch spring form pan that has the bottom lined with parchment paper.
  3. Grease the sides of the pan with butter.
  4. Using a mixer on medium speed, cream together cream cheese and sugar.
  5. Add eggs, one at a time, and blend completely.
  6. Melt the two chocolates together, either in the microwave (at 30 second intervals, stirring after each), or in a double boiler.
  7. Cool slightly.
  8. In the mean time, add corn starch, vanilla, salt and chocolate liqueur.
  9. When melted chocolate has cooled, add to the cream cheese mixture.
  10. Pour mixture on top of prepared crust and bake at 275 degrees for one hour and 20 minutes.
  11. When the cake is finished baking, cool according to the above instructions.
  12. Chill and serve.
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