HEAT oven to 325 degrees F. Spray nonstick 9 inch spring-form pan
with oil. Set on sheet of heavy-duty foil and wrap it up pan's sides.
GRIND wafers in food processor to fine crumbs. Set aside 1/4 cup.
With processor running, add spread. Press onto bottom of prepared
pan. Bake until set, about 12 minutes.
BOIL a kettle of water. Melt chips in microwave per package
directions.
BEAT cheeses with electric mixer on medium speed. Add sugar,
cocoa, vanilla, and salt. Beat until fluffy. Add eggs, one at a time.
Beat in chocolate.
POUR over crust. Set in roasting pan, place in oven, and pour in
boiling water to reach halfway up sides of cheesecake pan. Bake
until center is almost set but still a bit jiggly, about 40 minutes.
(Cheesecake will firm as it cools.)
CRACK oven door open with handle of wooden spoon. Leave cake in
turned-off oven 1 hour. Remove from oven, take cake from water,
and cool. Remove foil. Run knife around edge of cake and chill at
least 8 hours.
SPRINKLE reserved cookie crumbs on top. Detach pan sides and
smooth sides of cheese-cake with knife.
Serving
Suggestions
1 piece= 272 calories
Originally Submitted
1/27/2015
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