Choco Leibniz Cheesecake
March 29, 2016
For the base:
1Whirl the cookies in a food processor or blender. Add to the melted butter in a large mixing bowl.
2Pour this mixture into a well greased 8” springform pan, pressing down firmly until even.
For the top:
1Mix softened cream cheese and confectioner’s sugar together in a bowl.
2Melt the dark chocolate in a double boiler or in a heat-proof bowl over a pot of simmering water.
3Add the melted chocolate to the cream cheese mixture a little at a time, stirring continually.
4When thoroughly mixed, remove the base from fridge and use a spatula to spread the topping mixture evenly across the base right up to the edges of the springform pan.
5Allow to set in the refrigerator for at least two hours. Release from pan and dust with cocoa powder before serving.