The cheesecake filling takes about all of five minutes to make in the food processor. You simply process the cream sugar and sugar until silky smooth. Then add the eggs, vanilla, and chocolate and then you're done!
The bottom of my graham cracker crust was extremely thin, so I would recommend doubling the crust recipe if you're a crust lover. Otherwise, this cheesecake was good. It's not overwhelmingly chocolately or creamy so if you are in the mood for a super chocolately, super rich cheesecake, I'd look for another recipe. I tend to prefer the super rich and creamy cheesecakes, but this was a nice change after so many heavy desserts over the holidays.
If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this creamy, chocolatey treat.
* Recipes notes:
- I baked my cheesecake in a 9-inch springform pan. I wrapped it in heavy duty foil and placed it in a water bath in the oven and baked for 50 minutes. After it was done, I left the oven cracked open with a wooden spoon until it reached room temperature in order to avoid cracks in the top.
- For tips from other TWD bakers, click here.