Cookbook:Double Chocolate Cheesecake

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• 1½ cups finely-crushed chocolate wafers
• 3 packages (24 oz) softened cream cheese
• 1½ cups white granulated sugar
• 4 oz semi-sweet chocolate, melted and cooled
• 2 tbsp flour
• 1 tsp vanilla essence
• 4 eggs
• ¼ cup milk
• ¼ cup vanilla-flavored pieces, melted

1. Stir together crushed wafers and butter.
2. Press mixture evenly over the bottom and 1¾ inch up sides of 9-inch springform pan.

1. In large bowl, beat cream cheese, sugar, chocolate, flour and vanilla until well mixed.
2. Add eggs all at once. Beat with electric mixer on low speed until just mixed. Do not overbeat.
3. Stir in milk.

1. Pour filling into crust.
2. Bake in a 350°F (175°C) oven about 50 minutes or until center appears nearly set when gently shaken.
3. Cool on a wire rack for 5–10 minutes.
4. Loosen sides of cheesecake from pan. Cool 30 minutes.
5. Remove sides of pan. Cover and chill for 4–24 hours.
6. Pipe melted vanilla flavored pieces decoratively atop cheesecake.