Whenever I need Chocolate for a recipe I always use Ghirardelli.
Chocolate, Chocolate and More Chocolate Cheesecake:
Here's what you'll need:
1 - 8" - 9" Springform Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 Box of Ghirardelli Double Chocolate Brownie Mix
1 1/2 C Ghirardelli 60% Cocoa Chocolate Chips
12 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, room temperature
2 C Frozen Cool Whip, thawed
3/4 C Miniature Semi Sweet Chocolate Chips + additional for Garnish.
1 Jar of your favorite Hot Fudge Sauce for Garnish.
Make Brownies in the Springform Pan according to the package directions.
Remove pan to a rack and cool completely.
In a small glass bowl:
Ghirardelli Chocolate Chips
Heat in a Microwave until melted and creamy smooth.
In a Stand Mixer with a Paddle Attachment:
Beat until Creamy Smooth.
Mix until incorporated.
Mix on Low just until incorporated.
Miniature Chocolate Chips
Mix just until incorporated.
Spread filling over the Brownie Crust.
Refrigerate at least 30 minutes up to 1 hour.
When ready to serve:
Heat Hot Fudge Sauce and transfer to a small pitcher.
Drizzle over individual servings.
Garnish each serving with additional Miniature Chocolate Chips.
Peace in the Kitchen!