1 1/2 c. chocolate wafer crumbs, crushed
1/3 c. melted butter
3/4 c. sugar, divided
16 oz. cream cheese
1 t. vanilla
3 eggs, unbeaten
2 squares dark baking chocolate, melted
Chocolate Mousse Topping:
1/2 c. butter
8 oz. cream cheese, softened
3/4 c. sugar
1 square dark baking chocolate, melted
1 t. vanilla
1 c. heavy cream, whipped
Grease a 9″ cheesecake pan. Mix crumbs with butter and 1/4 c. sugar until crumbly; pack firmly onto bottom and up sides of pan. On low speed of mixer, beat cheese until smooth and fluffy. Gradually add vanilla, 1/2 c. sugar, eggs and melted chocolate, continuing to beat until creamy. Pour over crumb crust in pan. Bake at 325° for 45 minutes. Cool to room temperature. For mousse topping, cream butter and cheese together until fluffy; add sugar gradually, mixing well. Add melted chocolate and vanilla, and beat at high speed until fluffy. Fold in whipped cream; spread over chocolate cheesecake and chill at least 2 hours. Serves 10-12.
– Janice Harvey, Charlevoix
