Double Chocolate Spider Web Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 9 ounces chocolate wafer cookies
• 6 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, divided
• 6 ounces chocolate, divided
• 1 ounce heavy cream

Recipe

• 1 for crust: preheat oven to 325°f process cookies in food processor until crushed into fine.
• 2 crumbs.
• 3 add butter; process just until combined.
• 4 press crumb mixture evenly over bottom and.
• 5 1/2 inches up sides of 9-inch springform pan.
• 6 bake 8 minutes.
• 7 cool on a wire rack 10 minutes.
• 8 for filling: beat cream cheese and sugar in large bowl of electric mixer on medium speed until.
• 9 light and fluffy.
• 10 beat in 1 egg at a time.
• 11 beat in flour, vanilla and salt.
• 12 place 3 ounces bittersweet chocolate in small microwavable bowl, microwave at medium 1 to.
• 13 minutes or until chocolate is melted, stirring once.
• 14 repeat with 3 ounces chocolate in a.
• 15 separate small bowl.
• 16 transfer 3 cups cream cheese mixture to a medium bowl; stir in melted .
• 17 chocolate.
• 18 stir melted bittersweet chocolate into remaining cream cheese mixture in mixing bowl.
• 19 pour bittersweet chocolate mixture into prepared crust.
• 20 bake 50 minutes or until center is soft and.
• 21 edges are set.
• 22 cool on a wire rack 5 minutes.
• 23 carefully spread whitechocolate mixture over bittersweet.
• 24 chocolate mixture.
• 25 bake 35 to 40 minutes or until center is just set.
• 26 cool on a wire rack.
• 27 for spider web decoration: place remaining 3 ounces chocolate and heavy cream inches.
• 28 small microwavable bowl and microwave at medium 1 to 2 minutes or until chocolate is.
• 29 melted, stirring once or twice.
• 30 frost top of cheesecake with melted chocolate mixture.
• 31 place remaining 1 ounce bittersweet chocolate in a small, vented plastic freezer bag.
• 32 micro-.
• 33 wave at medium 40 seconds to 1 minute or until chocolate is melted, turning once.
• 34 knead bag.
• 35 until chocolate is smooth.
• 36 cut a tiny comer off one end of bag.
• 37 drizzle chocolate in four or five.
• 38 concentric circles on top of cheesecake.
• 39 draw 8 to 10 lines from center to edges of cheesecake.
• 40 with a toothpick or knife at regular intervals to form a"web" design.
• 41 cool cake completely.
• 42 cover; chill at least 4 hours or overnight.