Dark chocolate Ganache Cheesecake
Ingredients
1 and 1/2 cups graham cracker crumbs | ||
3 tbs sugar | ||
1/3 cup butter, melted | ||
4 (8 oz) packages of cream cheese | ||
1 cup sugar | ||
1 tsp vanilla | ||
4 eggs | ||
1 tub (8oz) cool whip (do not thaw) | ||
6 o bittersweet chocolate | ||
1 cup fresh raspberries |
- Preheat oven to 325 degrees
- Mix the graham cracker crumbs, 3 tbs sugar and butter, then press into the bottom of a 9 inch spring form pan.
- Beat the cream cheese, 1 cup sugar and vanilla with mixer until blended.
- Add the eggs, one at a time, mixing on low speed after each has been blended.
- Pour the mixture over the crust.
- Bake for 55 minutes or until the center is almost set.
- Run a knife around the rim of the pan to loosen cake, then cool before removing rim.
- Cover and refrigerate cheese cake for 4 hours.
- Microwave cool whip and chocolate in a bowl on high for 2 to 2 and 1/2 minutes or until the chocolate is completely melted and mixture is well blended, stirring after each minute.
- Cool for 15 minutes, then slowly pour over cheesecake.
- Garnish with fresh raspberries.
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