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Royal Chocolate Cheesecake


Makes 12 to 16 servings


Adorn your table with this stunning show-stopping Royal Chocolate Cheesecake. Decadent and creamy with a rich bittersweet chocolate flavor, this elegant dessert is sure to please family and friends alike! The sparkle, sophistication, and touch of class in this recipe will turn a celebration into an extravaganza!


1 1/2 cups chocolate sandwich cookie crumbs

2 tablespoons butter or margarine, melted

44 packages (8 ounces each) cream cheese, at room temperature

1 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 1/3 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, melted per label instructions and cooled slightly

4 large eggs

1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup whipped cream



1.Preheat oven to 325 degrees. Tightly wrap outside bottom and side of a 9” springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

2.Combine crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.

3.Beat cream cheese, sugar, flour, and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

4.Bake for 60 to 70 minutes, or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.

5.Line baking sheet with wax paper.

6.Place 1/2 cup morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes, or until chocolate is firm.

7.Remove side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.


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