Type what you have

Ingredients

• ✓ chocolate cookie crumb
• butter

Instructions

1. 1 Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

By Carol

Ingredients

• ✓ chocolate cookie crumb
• chocolate cake mix
• chocolate frosting
• gummi worm

Instructions

1. 1 Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. 2 Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. 3 Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

By Shaleo

Ingredients

• ✓ chocolate cookie crumb
• butter
• semisweet chocolate
• cream cheese
• brown sugar
• cornstarch
• egg
• coffee liqueur

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
2. 2 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
4. 4 Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

By Melissa

Ingredients

• ✓ chocolate cookie crumb
• white sugar
• butter
• cream cheese
• peanut butter
• sugar
• butter
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
3. 3 In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
4. 4 Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

By Stephanie

Ingredients

• ✓ chocolate cookie crumb
• heavy cream
• vanilla extract
• chocolate cookie crumb crust
• vanilla pudding
• chocolate syrup

Instructions

1. 1 Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
2. 2 Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

By Brandon Shibley

Ingredients

• ✓ chocolate cookie crumb
• ✓ chocolate cookie crumb
• semisweet chocolate
• sour cream
• confectioners sugar
• silver dragee
• candy
• almond
• red vine licorice

Instructions

1. 1 Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2. 2 Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3. 3 Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4. 4 Refrigerate for at least two hours, until firm.

By Rosina

Ingredients

• ✓ chocolate cookie crumb
• cinnamon
• semisweet chocolate
• butter
• cream cheese
• heavy cream
• vanilla extract
• white sugar
• egg
• cocoa powder
• water

Instructions

1. 1 Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
2. 2 Melt chocolate and butter together and set aside.
3. 3 With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
4. 4 Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
5. 5 Remove cheesecake from pan, and refrigerate for 8 hours before serving.

By JJOHN32

Ingredients

• ✓ chocolate cookie crumb
• sugar
• butter
• raspberry
• white sugar
• cornstarch
• water
• white chocolate chip
• milk
• neufchatel cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
2. 2 Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
3. 3 Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.
4. 4 Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. 5 Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.
6. 6 Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

By MakeItHealthy

Ingredients

• ✓ chocolate cookie crumb
• butter
• strawberry
• semisweet chocolate chip
• water
• corn syrup
• heavy cream
• sugar

Instructions

1. 1 Mix cookie crumbs and melted butter together in a bowl until well blended; press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut side against the ring of the pan; set aside.
2. 2 Place chocolate chips in a blender. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
3. 3 While chocolate cools, whip 1 ½ cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.
4. 4 Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
5. 5 Up to 2 hours before serving, whisk remaining 1/2 cup cream in a medium mixing bowl until soft peaks form. Add sugar and continue to beat until stiff peaks form.
6. 6 Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream on top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.

By JJOHN32

Ingredients

• ✓ chocolate cookie crumb
• butter
• white chocolate
• cream cheese
• white sugar
• egg
• vanilla extract
• cream cheese
• white sugar
• egg
• vanilla
• bittersweet chocolate
• cream cheese
• white sugar
• egg
• strawberry extract
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
2. 2 For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
3. 3 For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
4. 4 For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
7. 7 Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
8. 8 Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.

By bme

Ingredients

• ✓ chocolate cookie crumb
• butter
• cream cheese
• white sugar
• peppermint extract
• egg
• whipping cream
• sugar
• candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cookie crumbs and butter; press into bottom of 9-inch springform pan.
3. 3 Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Add extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4. 4 Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5. 5 Beat cream in separate bowl with mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; spoon over cheesecake. Sprinkle with crushed candy.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ chocolate cookie crumb
• butter
• white sugar
• cinnamon
• cream cheese
• sugar
• egg
• semisweet chocolate
• whipping cream
• sour cream
• salt
• instant coffee granules
• water
• coffee liqueur
• vanilla extract
• heavy cream
• confectioners' sugar
• coffee liqueur
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. 2 Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. 3 In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. 4 Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. 5 Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. 6 Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. 7 To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. 8 To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

By Cigdem Buke Ugur

Ingredients

• ✓ chocolate cookie crumb
• nutmeg
• cinnamon
• crystallized ginger
• semisweet chocolate chip
• chai tea bag
• heavy cream
• heavy cream
• egg
• vanilla extract
• white sugar
• cream cheese
• semisweet chocolate chip
• chocolate chip
• cinnamon
• white sugar
• butter
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
2. 2 Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
3. 3 Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
4. 4 Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
5. 5 Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
6. 6 Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
7. 7 Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

By DANCINGHORSE

Ingredients

• ✓ chocolate cookie crumb
• milk
• instant chocolate pudding mix
• cream cheese
• non-dairy whipped topping
• confectioners' sugar
• chocolate-covered graham cracker square
• strawberry
• milk chocolate covered toffee bit

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until well combined. Refrigerate until ready to use.
2. 2 Beat cream cheese and whipped topping together in a separate bowl until well combined. Add confectioners' sugar; mix thoroughly.
3. 3 Cover bottom of a 2-quart baking dish or 9x13-inch baking pan with graham cracker layer; spread about ⅓ cream cheese mixture on top. Top with ¼ cup cookie crumbs. Cover with another graham cracker layer and ⅓ pudding; add layer of strawberries and ¼ cup toffee bits. Repeat layers until dish is filled.
4. 4 Break remaining graham crackers into thirds; place along edge of dish. Add remaining strawberries; top with any remaining cookie crumbs or toffee bits. Cover the dish with plastic wrap; refrigerate before serving, at least 4 hours.

By Sandra Garth

Ingredients

• ✓ chocolate cookie crumb
• almond
• white sugar
• butter
• bittersweet chocolate
• cream cheese
• sugar
• egg
• almond extract
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
2. 2 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
4. 4 Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

By Steve DeGroof

Ingredients

• ✓ chocolate cookie crumb
• confectioners sugar
• cocoa powder
• butter
• cream cheese
• sugar
• cocoa powder
• all-purpose flour
• egg
• sour cream
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes; set aside.
3. 3 Increase the oven temperature to 450 degrees F (230 degrees C).
4. 4 In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa, and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
6. 6 With a knife, loosen the cake from the rim of the pan. Let cool, then remove the rim of the pan. Chill for at least 4 hours before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

By Elaine

Ingredients

• ✓ chocolate cookie crumb
• cooking spray
• butter
• cream cheese
• egg
• white sugar
• vanilla greek yogurt
• honey greek yogurt
• cornstarch
• cocoa powder
• semisweet chocolate chip
• morello cherry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
3. 3 Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
4. 4 Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
5. 5 Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
6. 6 Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

By thedailygourmet

Ingredients

• ✓ chocolate cookie crumb
• sugar
• butter
• cream cheese
• all-purpose flour
• salt
• white sugar
• sour cream
• vanilla extract
• egg
• peppermint extract
• red food coloring
• peppermint candy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
3. 3 Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
5. 5 Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used.
6. 6 Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
7. 7 Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.

By CARRIELOVESKEITH

Ingredients

• ✓ chocolate cookie crumb
• butter
• sugar
• raspberry
• water
• white sugar
• cornstarch
• white chocolate chip
• half-and-half
• cream cheese
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 To make the crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
3. 3 To make the raspberry sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C).
4. 4 To make the cheesecake filling: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
5. 5 Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust.
6. 6 Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
7. 7 Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
8. 8 Remove cheesecake from the pan and serve with remaining raspberry sauce.

By Cindy Catudal Shank

Ingredients

• ✓ chocolate cookie crumb
• butter
• white sugar
• semisweet chocolate chip
• heavy cream
• cream cheese
• sugar
• cocoa powder
• egg
• vanilla extract
• semisweet chocolate chip
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.
4. 4 Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.
5. 5 Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.
6. 6 To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.

By Diane Young

Ingredients

• ✓ chocolate cookie crumb
• cooking spray
• sugar
• stevia
• butter
• cream cheese
• mascarpone cheese
• sugar
• stevia
• egg
• vanilla
• orange zest
• orange juice
• sugar
• stevia
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
2. 2 In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
3. 3 Lower oven temperature to 325 degrees F.
4. 4 In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
5. 5 Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
6. 6 Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
7. 7 In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
8. 8 Before serving, spread cranberry sauce on top of cheesecake.

By In The Raw