Creamy Chocolate Cheesecake

Name: Creamy Chocolate Cheesecake
Yield: 1 cheesecake
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 1/4 cup butter OR margarine melted; 6 ounces German sweet chocolate, melted; 2 packages (8 ounces each) cream cheese, softened; 1/3 cup Crown® Lily White® Corn Syrup; 2 eggs; 1/3 cup whipping cream; 1-1/2 teaspoons pure vanilla extract; 2 ounces German sweet chocolate, melted

Beginner • 1 cheesecake

Preheat oven to 325°F. Mix graham cracker crumbs, sugar and butter and press onto bottom of 9-inch springform pan.

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter OR margarine melted
6 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
1/3 cup Crown® Lily White® Corn Syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons pure vanilla extract
2 ounces German sweet chocolate, melted

Method

Preheat oven to 325°F.
Mix graham cracker crumbs, sugar and butter and press onto bottom of 9-inch springform pan.
Melt chocolate in small saucepan over very low heat, stirring until completely melted. Set aside.
Place cream cheese in large bowl and beat with electric mixer until creamy. Gradually add corn syrup, beating until well blended. Add eggs one a time, beating just until blended. Mix in cream and vanilla extract. Blend in melted chocolate and pour into prepared crust.
Bake for 50 to 55 minutes until center is almost set. Cool on wire rack. Cover and refrigerate or for at least 3 hours. Melt remaining 2 ounces of chocolate and drizzle over cheesecake just before serving.