I am looking for a special Chocolate Cheese Cake Recipe.?

Question

I got this recipe from a woman's magazine over 20 years ago and made it a lot but lost the recipe. The crust was made with chocolate wafer cookies. The cake part was made with eggs, cream cheese and yogurt and of course baking chocolate. Then after the cake was cooked and cooled you added a layer of melted chocolate mixed with cream I think. It was so good. But I got tired of making it and I was lax with the recipe. I am hoping someone else has the recipe. I've tried making it from baking knowledge which is just too limited and don't get the best results.

Answer 1

I'm positive that this is it:
(it's amazingly close and almost identical to what you described)
http://www.womansday.com/recipes/11350/triple-chocolate-cheesecake.html

try these websites:

http://www.womansday.com/recipes/9253/double-chocolate-pumpkin-cheesecake.html

I have a feeling it might be this:

http://www.womansday.com/recipes/7613/white-chocolate-cheesecake.html

Answer 2

Does this sound like it?


Chocolate Yogurt Cheesecake

1 c Chocolate wafer crumbs
1/4 c Butter -- melted
16 oz Cream cheese -- softened
1 c Sugar
3 Eggs
1 1/2 ts Vanilla
6 oz Semisweet chocolate -- melted
-and cooled
8 oz Yogurt -- plain
3 oz Semisweet chocolate
2 tb Butter
1 tb Light corn syrup
1/2 ts Vanilla

Combine crumbs and melted butter; press firmly into the bottom of an 8-inch springform pan. Chill. Combine cream cheese and sugar in a medium bowl. Beat at medium speed of an electric mixer until mixture is smooth and well blended. Add eggs, one at a time, beating after each addition. Add 1-1/2 teaspoons vanilla. Stir in melted chocolate and yogurt, blending well. Pour batter into prepared pan. Place a 13-x 9-x 2-inch baking pan on lower rack of oven. Pour water
into pan to a depth of 1 inch. Place cheesecake on middle rack of oven. Bake at 300 degrees for 1 hour and 20 minutes or until cheesecake is set. Turn oven off, and partially open oven door; let cake cool in oven. Combine chocolate, 2 tablespoons butter, corn syrup and 1/2 teaspoon vanilla in a saucepan. Cook over medium heat until melted; cool slightly. Spoon glaze over cheesecake; chill at least 8 hours.

I Hope this helps!

Answer 3

Chocolate Lover's Cheesecake
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled

1 OREO Pie Crust (6 oz.)

Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Answer 4

this one is pretty close ,I sent the link to both choc types the bottem link is closer to what you are looking for i think ,if this one isnt it then you can go threw and look for somthing closer
Fudge Truffle Cheesecake #3


Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts / Godiva


Ingredients:

CHOCOLATE CRUST:
1 cup chocolate wafer cookie crumbs
4 tablespoons unsalted butter, melted


CHOCOLATE GANACHE:
2 pounds bittersweet chocolate, finely chopped
2 cups heavy cream


FILLING:
1/4 cup cornstarch
1/2 cup heavy cream
2 tablespoons vanilla extract
1 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature


TOPPING:
2 ounces white chocolate, coarsely chopped


ASSEMBLY:
confectioner's sugar, for dusting truffles
cocoa powder

Directions:
1. Make the chocolate crust: Position a rack in the lower third of the oven and preheat to 325 F. Remove the sides from a 10-by-3-inch springform pan. Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so you do not tear the foil . Wrap the foil overhang halfway up the outside of the pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.) In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined. Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the ganache and filling.


2. Make the ganache: Place the chocolate in a medium bowl. In a small saucepan set over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache for the cake filling and set aside. Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe. Cover the remaining ganache and set aside at room temperature.

3. Make the filling: Place the cornstarch in a small bowl. Gradually whisk in the cream and the vanilla, and whisk until smooth. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 30 to 45 seconds, until creamy. Gradually add the sugar in a steady stream and beat at medium speed until blended. At low speed, one at a time, add the eggs, beating well after each addition. Slowly beat in the reserved 2 cups of chocolate ganache. Beat in the cornstarch mixture. Pour the filling into the prepared pan and, using a rubber spatula, smooth the top. Bake the cheesecake for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the center is set. (There will probably be cracks in the top of the cheesecake; they will shrink as the cheesecake cools and then will be covered with the ganache frosting.) Turn off the oven. Prop open the oven door with a wooden spoon and allow the cheesecake to cool in the oven for an hour. Set the cheesecake in the pan on a wire rack and cool completely.

4. Make the chocolate truffles: Transfer the chilled 1 cup ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe l-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 15 to 20 minutes, or until just firm enough to roll. Sift a light dusting of confectioners' sugar over the truffles. Lightly coat your palms and fingertips with confectioners' sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball. Place the truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm. Roll the truffles in sifted cocoa powder to coat. Refrigerate.

5. Decorate the cheesecake: Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the springform pan. Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter. Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake. Place the chocolate truffles around the outside edge of the top of the cheesecake, spacing them evenly. Melt the white chocolate according to the instructions in the Chocolate Key. Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake. Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.) Remove the cheesecake from the refrigerator 30 minutes before serving. With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice.

Answer 5

try kraft.com they have awesome cheesecake recipes on there . also jello .com some of those are awesome as well . good luck .