{Chocolate Cheesecake}

Well, I don't know about you, but I absolutely adore September. Its seriously one of the most gorgeous months around here. I've been in full cooking mode the past two days, working on my freezer dinners, gearing up for the hectic soccer season and fall to officially begin. You'd be so proud of me! I made about 10 scrumptious meals so far. I can't wait to show you!

Emma (my middle child) started pre-school again this week. She went last year, so she knows alot of the same kids, and the teachers there are great. Best thing is, its relatively cheap, and its at a church in our little town, literally blocks from my house.

The two little ones are enjoying their time having the 'run' of the house while big sissy is back in school. Look at those little trouble makers ;)

Okay, here it is. I got this recipe from allrecipes.com, and its SO tasty! You must try :)

Chocolate Cheesecake

1 1/2 cups chocolate cookie crumbs

2 tablespoons white sugar

1/4 cup butter, melted

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch spring form pan.
2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch spring form pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

{source}

Melissa