Chocolate Paradise Cheesecake

Preheat oven to 300F.

Press cookie crumbs into the bottom of a 9-inch spring form pan. I usually put some melted butter in a bowl with the crumbs to moisten them up so they will stick together.

For the cheesecake, microwave chocolate chips in a bowl at high for 1-1/2 minutes or until melted, stirring every 30 seconds. (DO NOT FORGET TO STIR. I learned from experience.) Beat cream cheese at medium speed with an electric mixer for 2 minutes or until smooth. Add milk and vanilla, beating on low until just combined. Add eggs 1 at a time, beating until combined after each addition. Add melted chocolate, beat until just combined. Pour into prepared crust.

Bake at 300F for 1 hour and 5 minutes or just until center is set. Turn oven off and let cheesecake stand in the closed oven for 30 minutes. Remove from the oven and run a knife around the outer edge. Cool in the pan on a wire rack until room temperature. Cover and chill 8 hours. Remove sides of pan and place on a serving plate. Slowly pour and spread warm ganache topping over the top of the cheesecake, letting it run down the sides. Chill at least 1 hour before serving.

For the ganache topping, heat up cream on medium-low. Add chocolate chips and melt until smooth. Let cool about 15-20 minutes or until slightly warm before pouring and spreading over cheesecake.

If you don’t want a thick layer of chocolate (it will get hard) on top of your cheesecake, make a half recipe and drizzle it with a sandwich baggy with a snipped tip.

Garnish with whole and halved strawberries.

Note: The picture has the ganache spread all over the top. The cheesecake should not be that dark!