Chocolate Cheesecake

Purely decadent, this triple chocolate cheesecake recipe has all the richness of cream cheese and all the sweetness of chocolate for a dessert everyone will love.



  • 1 1/2 cups (approx. 18) crushed chocolate sandwich cookies
  • 2 tbsps Crystal Farms® butter, melted



  • 3 oz semisweet chocolate
  • 1/3 cup Crystal Farms® whipping cream
Recommended Crystal Farms Product Substitutions: Crystal Farms Fat Free Cream Cheese


  • Preheat oven to 350° F.
  • Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.
  • Combine Wisconsin cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
  • Divide batter in half (half is about 3 1/2 cups). Blend chocolates into one half. Pour over crust. Pour other half of batter over chocolate layer.
  • Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.
  • For the glaze, melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.