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1
Pre-heat the oven to 375F (190C).
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2
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM.
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3
Mix graham crackers and sugar in a bowl and dust the pan.
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4
For the filling: Soften the cream cheese by microwaving in a bowl approx.
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5
30 seconds for every half-pound (2 - 2 1/2 minutes).
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6
Add two eggs and mix with an electric mixer until well incorporated.
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7
Slowly add the sugar; about 1/2 cup at a time until Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes).
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8
In a seperate container melt the chocolate.
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9
This could be done in the microwave.
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10
I prefer to melt it over the stove.
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11
The later method requires a little more attention to the chocolate.
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12
Do not scortch the bottom.
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13
Not only will the chocolate taste bitter but it's not fun trying to clean.
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14
Add melted chocolate to the batter.
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15
Mix on high.
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16
While mixing, add the candy concentrate with an eye-dropper.
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17
Experiment with this step.
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18
The more concentrate you add, the stronger the flavor.
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19
You don't want too much, though.
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20
I have made cheesecake that tasted like cough syrup.
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21
So, don't over-do-it.
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22
Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking.
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23
When the luster of the center begins to dull, it is ready.
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24
That's o. k. It will set in the refrigerator.
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25
Allow the cheesecake to cool enough to handle the pan without oven-mits and place in the refrigerator at least 4 hours.
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26
This is a dish best prepared a day or two in advance.
