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Chocolate cheesecake

makes 1 9in springform pan

Cake Ingredients

1 box of triple chocolate cake mix
water
eggs
oil for the cake mix
pam baking spray

Cheesecake ingredients

1/3 C Hershey cocoa powder
1 3/4 C sugar
3 8oz cream cheese, softened
1 C 60% bittersweet chocolate, melted
4 Large eggs
1 C sour cream
1/2 C heavy cream

Chocolate Ganache ingredients

1/2 C heavy whipping cream
3/4 C semi sweet chocolate chips

Chocolate whipped cream

1 C heavy whipping cream
1/4 C hershey coco powder
1/4 C powder sugar
1 disposable piping bag fitted with a star tip

Garnish

1/4 C semi sweet chocolate, melted

1 disposable piping bag

Maraschino cherries

Directions

Preheat your oven to 350 degrees

Using a large mixing bowl, follow the directions on the bake of the cake box

Spray your springform pan with the pam spray and set aside

Once the cake mix is made, pour batter into the springform pan about 1/2 filled

Bake in the oven for 25 minutes or until a tooth pick comes out clean

Let completely cool while you make the cheesecake mixture.

Cheesecake directions

Using a double boiler, melt the 1 C of chocolate and set aside

In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.

In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.

Gradually mix in the coco sugar mixture and mix on medium speed until combined.

Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.

Mix in the rest of the eggs, beating fully until adding the rest.

Add the sour cream and heavy cream into the cream cheese mixture and beat until combined

Pour the cheesecake batter on top of the cake filling the pan about 1/4 from the top.

Place the cheesecake into the oven and bake for 1 hour and 15 minutes.

When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.

Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.

Once the cheesecake is cooled, start making your chocolate ganache

Chocolate Ganache

Using a double boiler, combined the heavy whipping cream and chocolate chips and melt on medium heat.

Using a whisk, gradually mix the chocolate ganache until melted.

The ganache will start to become slightly thick and thats a good thing!

Let the ganache cool to room temperature before pouring the ganache onto the center of the cheesecake.

Place the cheesecake to cool in the fridge overnight

Chocolate whipped cream

In a standing mixer, beat together the heavy whipping cream, coco powder, and powder sugar on medium speed until stiff peaks form

Scoop whipped cream into the piping bag

Decorating

Melt the 1/4 C chocolate and then scoop into the piping bag

Drizzle over the cheesecake

Pipe the whipped cream around the edge of the cheesecake and top with the cherries.

Enjoy with a big glass of milk!