Chocolate Fudge Cheesecake Recipe

How to Make Chocolate Fudge Cheesecake

1. Preheat oven to 325°F (160°C). Grease and flour two 9-inch springform pans.
2. Toast 1/2 cup pecans. Chop and sprinkle evenly over the bottom of each pan.
3. **Brownie Layer:** Melt 12 ounces (340g) semisweet chocolate squares in a microwave-safe bowl at medium power in 1 1/2-minute intervals, stirring until smooth.
4. Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
5. Add 4 large eggs one at a time, beating well after each addition.
6. Stir in the melted chocolate until combined.
7. Add 1 1/2 cups all-purpose flour, mixing on low speed until just combined.
8. Stir in 1 teaspoon vanilla extract and 1 cup chocolate morsels.
9. Divide the brownie batter evenly between the prepared pans, spreading over the pecans.
10. **Cream Cheese Layer:** Beat 3 (8-ounce) packages cream cheese at medium speed until smooth.
11. Add 1 3/4 cups granulated sugar and beat until well combined.
12. Add 7 large eggs, one at a time, mixing well after each addition.
13. Stir in 2 teaspoons vanilla extract.
14. Divide the cream cheese mixture evenly over the brownie layer in each pan.
15. Bake for 1 hour and 15 minutes, or until the cheesecakes are set.
16. Let the cheesecakes cool completely on wire racks.
17. **Chocolate Glaze:** Melt 12 ounces (340g) semisweet chocolate morsels and 1/2 cup heavy whipping cream in a microwave-safe bowl at medium power in 2 1/2 to 3-minute intervals, whisking until smooth. (Double this recipe for extra glaze if desired).
18. Spread the chocolate glaze over each cooled cheesecake.
19. Refrigerate for at least 8 hours, or overnight.
20. Carefully remove the sides of the springform pans before serving.
21. Garnish with fresh mint sprigs and sliced strawberries (optional).