-
1
Chocolate Ganache: Bring cream, butter, corn syrup and water to boil in saucepan.
-
2
Pour over chocolate in bowl; stir until chocolate is completely melted and mixture is well blended.
-
3
Cool to room temperature.
-
4
Refrigerate until thickened.
-
5
Scoop into 22 balls (or into 11 balls for trial recipe) using a #40 scoop.
-
6
Freeze until ready to use.
-
7
OREO Crust: Place 22 (3-inch) baking rings (or 11 baking rings for trial recipe) in sheet pans sprayed with cooking spray.
-
8
Spray baking rings with additional cooking spray.
-
9
Mix ingredients until well blended; press 3 Tbsp.
-
10
onto bottom of each baking ring.
-
11
Bake in 325 degrees F convection oven 5 min.
-
12
Cool while preparing Chocolate Cheesecake.
-
13
Chocolate Cheesecake: Fill full-hotel pan with water; place on lowest rack of convection oven.
-
14
Heat oven to 350 degrees F. Beat cream cheese in 12-qt.
-
15
bowl of mixer fitted with paddle attachment until creamy.
-
16
Add combined sugar and cornstarch, and heavy cream.
-
17
Beat 1 min.
-
18
or until well blended, stopping occasionally to scrape bottom and side of bowl.
-
19
Gradually beat in whole eggs and yolks, mixing on low speed after each addition just until blended.
-
20
Add chocolate and vanilla; mix just until blended.
-
21
Use #6 scoop to portion batter over crusts.
-
22
Press 1 frozen ganache ball into batter in each ring, completely covering ball with batter.
-
23
Bake cheesecakes 25 to 30 min.
-
24
or just until centers are almost set.
-
25
Cool in rings 1 hour before running knife around rings to loosen cakes.
-
26
Cool cheesecakes slightly.
-
27
For each serving: Place 1 Chocolate Cheesecake on serving plate.
-
28
Garnish plate with about 4 raspberries.
