I found a recipe for a wonderful chocolate cheesecake and decided to modify it to be even chocolatier and richer. Here is the recipe:
Divine Chocolate Cheesecake
Crust:
1 package devil food cake mix (1 cup reserved)
1/2 cup melted butter
Cheesecake:
2 (8 oz) packages of cream cheese
1/2 cup of sugar
1/4 cup Godiva Chocolate Liqueur
1 cup of reserved cake mix
2 eggs
1/2 cup half and half
Topping: (makes enough for one cheesecake)
Whipped cream
10 oz. bag of frozen berries in syrup (thawed)
1 Tbsp cornstarch
1 Tbsp sugar
1 Tbsp water
Combine devil food cake mix (minus one cupped reserved for later) and melted butter. Press mixture onto bottom and sides of 2 well greased 9 inch pie plates or springform pans.
Beat the cream cheese, sugar, and Godiva Chocolate Liqueur. Beat in one cup of reserved cake mix. Mix until smooth. Beat in eggs one at a time until well blended. Gradually beat in half and half. Pour mixture into crusts.
Bake cheesecakes at 300F for 50 to 60 min. Cool and then chill.
While cheesecake is cooling begin preparing the topping. Heat the berries (with the syrup), cornstarch, sugar, and water. Stir until the mixture starts to thicken (approximately 5-7 min). Chill berry topping.
After cheesecake and berry topping have complete cooled, spread berry topping one top of cheesecake. Chill again for at least 10-15 minutes. Addd whipped cream on the edge prior to serving. Enjoy!
