Double-Chocolate Cheesecake

1. 1

   Let cheesecake batter stand at room temperature 1 hour.

2. 2

   Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz.

3. 3

   crumb mixture to each pan.

4. 4

   Bake in 325 degrees F standard oven 10 min.

5. 5

   Cool.

6. 6

   Meanwhile, bring cream to boil in saucepan.

7. 7

   Pour over chopped chocolate in bowl; stir until completely melted.

8. 8

   Cool.

9. 9

   Combine cheesecake batter and 2.25 lb.

10. 10

    ganache (or 9 oz.

11. 11

    ganache for trial recipe); pour evenly over crusts.

12. 12

    Place in water bath, using separate water-filled pan for each cheesecake.

13. 13

    (See directions on tub of Cheesecake Batter for how to prepare water baths.)

14. 14

    Bake 1 hour 25 min.

15. 15

    to 1 hour 40 min.

16. 16

    or until centers are almost set; cool completely.

17. 17

    Heat remaining ganache until of spreadable consistency; pour 9.7 oz.

18. 18

    over each cheesecake.

19. 19

    Refrigerate several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.