Easy Chocolate Cheesecake
1 3/4 cups [440 mL] chocolate cookie or Graham cracker crumbs 2 tablespoons [30 g] sugar 1/3 cup [75 g] melted butter or margarine
2 [4-ounce / 113-g each] packages sweet chocolate chipits 2 eggs 2/3 cup [160 mL] corn syrup 1/3 cup [80 mL] heavy cream 1 1/2 teaspoons [7.5 mL] vanilla 2 [8-ounce / 227-g each] packages cream cheese, cubed and softened Preheat oven to 325°F [160°C]. Combine cookie or cracker crumbs, sugar and melted butter or margarine into a 9-inch [23-cm] pie plate or springform pan, until well mixed. Press into pie plate or over bottom and 1 1/4 inches [3 cm] up sides of springform pan. Microwave 1 1/2 packages [6 ounces / 170 g] of chocolate chipits into a microwave-safe bowl on 'HIGH' for 1 1/2 to 2 minutes, until almost melted, stirring after 1 minute. Stir until completely melted; reserve. Mix together eggs, corn syrup, cream and vanilla into a blender until smooth. Motor still running, slowly add cream cheese cubes blending until smooth. Blend in reserved melted chocolate. Pour into pie shell. Bake into preheated oven for 50 to 55 minutes, until firm. Leave to cool completely, onto a wire rack. Cover and refrigerate. Just before serving, melt remaining chocolate chipits. Drizzle all over cheesecake.