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Easter Cheesecake Recipe | Cranberry Cheesecake Recipe | Bananas Foster Cheesecake Recipe | Almond Joy Cheesecake Recipe | Pecan Pie Cheesecake Recipe | Simple Basic Cheesecake Recipe | Chimpanzee Cheesecake Recipe | Candy Cane Cheesecake Recipe | 7-up Lemon Cheesecake Recipe
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More of our Best Cheesecake Recipes
Chocolate Strawberry Recipe | Raspberry Cheesecake Recipe | Caramel Apple Cheesecake Recipe | Black Forest Cheesecake Recipe | German Cheesecake Recipe | Rich & Creamy Cheesecake Recipe | Oreo Cheesecake Recipe | Cherry Cheesecake Recipe | Espresso Cheesecake Recipe | Chocolate Caramel Cheesecake Bites Recipe | Brownie Swirl Cheesecake Recipe
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Even More of our Best Cheesecake Recipes
Apple Crisp Cheesecake Recipe | Blueberry Swirl Cheesecake Recipe | Daiquiri Cheesecake Recipe | Banana Aloha Cheesecake Recipe | White Chocolate New York Style Cheesecake Recipe | Japanese Cheesecake Recipe | Candybar Cheesecake Recipe | Pumpkin Cheesecake Recipe
Triple Chocolate Cheesecake anyone can make!
Triple Chocolate Cheesecake Recipe
Cookie Crust Ingredients: 20 Chocolate sandwich cream cookies, crushed well. Add 4 tablespoons of butter to the cookie crumbs. Blend well. Press the cookie blend into the bottom of your 9 inch springform pan. Cover the entire bottom, pressing firmly with fingers.
Cheesecake Filling Ingredients:
- 19 oz. cream cheese
- 2/3 cups sugar
- 5 Eggs
- 1 cup sour cream
- cup heavy whipping cream
- 1/3 cup Creme de Cacao (liquor store)
- 1 1/4 teaspoon vanilla extract
- 10 oz. semisweet chocolate, melted gently
- 4 oz. German sweet chocolate, grated
- In a large bowl, combine cream cheese and sugar.
- Beat with an electric mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream, whipping cream, Creme de Cacao and vanilla extract.
- Stir in melted semisweet chocolate and grated German chocolate.
- Pour the cream cheese mixture over the crust.
- Bake at 350 degrees F for 15 minutes.
- Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off, return the cake to the oven for an additional 2 hours.
- Cool completely on a rack.
- Chill, uncovered, overnight.
Do not rush the chilling time of a work of art. Make certain it is properly, completely chilled. Overnight or 12 to 15 hours is wonderful. Try not to place a chilling cheesecake next to something pungent, such as onions, in your refrigerator. You do not want to incorporate that aroma into your Chocolate Cheesecake.
Enjoy and remember to share!