Chocolate Cheesecake

Chocolate and Cheesecake, together at last.

  • Prep time: 15 minutes
  • Baking time: 50 minutes
  • Freezing: Excellent
1 cup (250 mL) chocolate cookie crumbs
½ cup (125 mL) Robin Hood® Oats
¼ cup (50 mL) butter
2 (8 oz / 225 g) packages cream cheese, softened
½ cup (125 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) STEVIA IN THE RAW™ Baker’s Bag
4 eggs
6 oz (170 g) semi-sweet chocolate, melted and cooled
1 tbsp (15 mL) brewed Folgers® Black Silk® Coffee
2 tsp (10 mL) vanilla extract
1Preheat oven to 325°F (160°C). Wrap the bottom of a 9” (23 cm) spring form pan with foil.
2Combine crust ingredients in small bowl. Press into bottom of spring form pan.
3Beat the cream cheese in large bowl of electric mixer until fluffy. Mix in the sugar and sweetener. Beat in eggs one at a time, beating after each addition. Mix in melted chocolate, coffee and vanilla.
4Pour into pan. Bake in preheated oven 45 – 50 minutes or until almost set. Turn off oven, open oven door and leave cake in oven for 10 minutes. Remove, gently loosen spring form and cool to room temperature. Cover and chill for 24 hours. Serve.