Dark Chocolate Cheesecake
1 c. cookie crumbs (Oreo, centers removed, food processed)
3 Tbsp. unsalted butter, melted
3 pkgs. 1/3 fat Neufchatel cream cheese (Meijer)
3/4 c. sugar
3 eggs (Meijer flinched from my sister)
2 tsp. vanilla (Simply Organic)
7 oz. semi-sweet chocolate (Valhorna)
1. Pre-heat oven to 350°F. Tear apart oreos removing the white creamy center. Process wafers in the food processor while eating the discarded centers making your own double or triple stuffed cookies. Melt butter in microwave. Combine butter and wafers. Pour into 9 in spring form pan and use the back of a spoon to make an even crust on the bottom. Place in oven and bake for 10 minutes. Eat more cookies because smell is irresistible.
2. Using a double boiler, melt chocolate and allow to cool. (or skip this step and remember to do it after step 4, wasting time)
3. Wrap spring form pan in heavy duty aluminum foil and place kettle of water on the stove. (Again skip this step until after step 4 and frantically try to do this while looking at the clock)
4. Beat cream cheese with an electric mixer until smooth. Slowly add sugar and beat until dissolved (~3 mins). Add eggs one at a time and beat until combined. Scrape down the bowl after each addition, because the cream cheese on the side of the bowl will show up as lumps in the cheesecake if this is not done. Remember suddenly to add the vanilla before it is too late.
5. Pour half of cream cheese batter into pan. Stir most of the chocolate into the batter, reserving the rest to do some artsy fartsy crap on the top of the cake. Pour remaining batter into pan. Notice that the chocolate batter is denser that the plain batter and therefore the nice layering effect that was expect is now all screwed up. Have sinking feeling that this has happened many times before. Try to make the best of it and hope no one notices. Try to drizzle remaining chocolate on top of cheesecake. Fail miserably and decide to cut some other swirled decoration into the top.
6. Lower oven temp to 325°F. Place spring form pan into a large roasting pan. Pour boiling water into pan about halfway up the side. Place in oven and bake for about 55 mins, or until center jiggles like Jell-O. Panic when you check the oven after 55 minutes that center is already set. Decide to not do last fiddly step called for in the recipe and take the roasting pan out of the oven. Allow cake to sit in water for another 45 minutes, because there is a chicken curry that also needs to be made.