If you love chocolate, this is a great cheesecake recipe. It has a chocolate crumb crust, a creamy filling studded with chocolate chips, and a chocolate ganache topping. And decadent can be easy.

If you like dark, rich chocolate use quality semi-sweet chocolate chips like our pure dark chocolate chips. If you prefer milk chocolate, try our imported milk chocolate chips.

Ingredients

2 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted

3 8-ounce packages of cream cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups semi-sweet or milk chocolate chips

1/2 cup semi-sweet or milk chocolate chips
2 tablespoons heavy whipping cream

Directions

Preheat the oven to 350 degrees.

1. Mix the cookie crumbs and the melted butter in a 9-inch springform pan. We prefer a glass-base springform pan. Press the crumbs across the bottom and up the sides of the pan. Set the pan in the refrigerator to help set the crust while you mix the filling.
2. Beat the cream cheese and sugar together with the paddle attachment of your stand-type mixer or use an electric egg beater. Add the eggs and vanilla and beat at medium speed until smooth. Fold in the chocolate chips. Scrape the filling into the prepared crust.
3. Bake for 15 minutes at 350 degrees and then turn the temperature down to 250 degrees and bake for another 35 to 40 minutes or until the cheesecake is barely set. Let the cheesecake cool in the pan on a wire rack for about 15 minutes.
4. While the cheesecake is cooling, place the remaining 1/2 cups chocolate chips in a small bowl. Add the cream. Heat in the microwave for about 30 seconds or until the chips begin to melt. Stir. Heat again if necessary. Stir until smooth and spread over the top of the cheesecake as frosting. Let the cheesecake cool in the refrigerator both to set the topping and to chill the dessert. Store any leftovers in the refrigerator.