1 c. chocolate wafer cookie crumbs
2 tbsp. sugar
1 tbsp. water
16 oz. milk chocolate finely chopped (I used mini milk chocolate chips and skip the chopping)
1 ½ lbs. cream cheese, softened
1 c. sugar
4 large eggs
½ c. light cream or half-and-half
2 tsp. vanilla extract
2 oz. semisweet chocolate, coarsely chopped
3 tblsp. butter
¼ c. water
2 tblsp. unsweetened cocoa powder
2 tblsp. light corn syrup
1/3 c. sugar
1 tsp. vanilla extract
Milk chocolate curls for garnish (optional)
In a medium bowl, use a fork to toss the cookie crumbs with the sugar and the water, until evenly moistened. Press the crumb mixture into the bottom and one-third of the way up of the sides of a springform pan. (I don’t have a springform pan, so I double the crust and use a 13x9 retangular cake pan or 2-8x8 cake pans.)
In a double boiler, melt the milk chocolate. Set it aside to cool slightly. In a large bowl beat the cream cheese until creamy. Add sugar and salt and beat until well blended. Beat in the eggs one at a time, mixing well after each one. Stir in the melted chocolate, cream and vanilla until well blended.
Pour the batter into the prepared crust and bake at 300 degrees for about 1 hour. Turn off the heat, and leave the cheesecake in the over for another 1 hour. Remove from the oven and set aside to cool to room temperature.
In a small pan, combine the semisweet chocolate, butter, water and cocoa. Stir over low heat until melted and smooth. Add the corn syrup and sugar, stirring until the sugar dissolves. Increase the heat and bring the sauce to a low boil. Cook until the sauce thickens 12-15 minutes. Remove form the heat, stir in the vanilla and set aside to cool to room temperature. Pour the cooled glaze over the room temperature cheesecake.
Chill until firm 6-8 hours. Sprinkle the top with the chocolate curls. ENJOY!