Chocolate Cheesecake Redux: How About You?

I made my favorite chocolate cheesecake in my new silicone springform pan and it turned is superb!  The best part?  The springform just slid right away from the cake when I unhinged it!  I'm so pleased with easy my silicone bakeware makes baking!

I made a few ingredient adjustments to the Kraft recipe so I've included the altered recipe below.  You can access the original Kraft Chocolate Cheescake recipe, too.

To paraphrase, "I like chocolate cheesecake cold, how about you?"  So please take a listen to the classic Frank Sinatra tune, "How About You."

CHOCOLATE CHEESECAKE

CRUST:
2 cups crushed Oreo Cookies, about 24 cookies
4 Tbl. melted butter

CAKE:
3 packages of cream cheese (8 oz. each)
1 cup granulated sugar
2 tsp. vanilla
3 eggs
8 oz. semi-sweet baking chocolate, chopped

Prepare a 9-inch metal springform pan by lining bottom and sides with parchment paper.  If using silicone, spray vegetable spray on bottom and sides.

Preheat oven to 325 degrees.  Combine crumbs and melted butter in a medium bowl and mix.  Press evenly onto the bottom of the springform pan.  Bake for 15 minutes.

In a microwave safe bowl, melt the chopped chocolate in the microwave on power 4 for 45 seconds.  Stir.  Put in for another 45 seconds.  Stir.  Microwave until the chocolate is melted.  Let cool on the counter.

Whip the cream cheese until smooth and shiny, for 2 to 3 minutes.  Add sugar, vanilla, and eggs and beat just until incorporated.

Add the cooled chocolate to the cream cheese and whip until completely mixed.  Pour on top of the baked crust.

Bake at 325 degrees for 55 to 60 minutes.  Center should be set, but may jiggle.  Don't over bake or cheesecake will be very dense and heavy.

Let cool in springform pan.  If in a silicone pan, let the cake cool and remove the silicone ring before placing in fridge or freezer.  Refrigerate for 4 hours or freeze for 2 hours before slicing and serving.