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1
Spider spatula, optional
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2
Preheat oven to 350 degrees F.
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3
In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter.
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4
Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan.
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5
Bake for 8 minutes until crumbs become slightly golden in color.
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6
Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy.
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7
Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes.
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8
Stir in melted chocolate using a rubber spatula.
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9
Carefully pour batter into the prepared crust and bake for 45 minutes.
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10
Let cool completely on wire rack.
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11
Chill for 8 hours before serving.
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12
Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size.
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13
Do this 30 times.
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14
Heat vegetable oil in a deep-fryer to 365 degrees F.
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15
Whisk 1 egg with 1 cup milk to make an egg wash.
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16
Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel.
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17
Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate.
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18
Fold top of wrapper down over the cheesecake, and both sides toward the center.
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19
Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed.
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20
Place powdered sugar in a medium bowl.
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21
Gently place rolls into the oil and cook until golden brown, for about 2 minutes.
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22
Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well.
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23
Place deep-fried rolls on paper towels to cool slightly before serving.
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24
Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.
