“That Chocolate Cheesecake Thing”
Crust:
1 box Nabisco Famous Chocolate Wafers, ground fine
1 stick melted butter
¼ cup sugar
Place the expandable upper part of a springform cake pan on
top of your serving plate. Mix all ingredients well, and press inside the
springform pan, coming up the sides from the plate about an inch or so. Let
chill in refrigerator while you compile the fillings.
Filling #1
2 packages Knox gelatin, dissolved in ¾ cup hot water, add
1 cup sugar while hot.
1 cup cream
3 8-ounce blocks cream cheese, room temperature, beaten
smooth
Mix cream cheese and cream together, then carefully mix in
the gelatin mixture.
Divide mixture in half.
Filling #2
Melt 12 ounces of Cadbury milk chocolate (you could use
chocolate chips)
Mix with half of the reserved Filling #1.
Ganache Topping:
12 ounces DARK chocolate.
1 pint cream
Melt chocolate slowly (either a double boiler or in
microwave if carefully done) and add cream. Stir until all lumps are gone, and
cream is fully incorporated, and there are no swirls remaining in the mixture.
Divide in half.
To assemble:
Crust
Filling #2
Filling #1 (carefully smooth the top flat)
Chill until slightly set then top with:
½ of the ganache, poured carefully over top to “seal”
cake.
Refrigerate
Chill the remaining half of the ganache for a few hours
until it is thick and heavy.
Whip with a mixer for about 2 minutes, until it puffs up.
Be careful not to overbeat this. You just want it to hold its shape. It will be
roughly as stiff as peanut butter, but not as heavy. When it’s whipped, pipe
decoratively around edges of cake.
Top cake with curls/shreds of chocolate. I use a
combination of milk and dark.
Chill until ready to serve. The longer it sits, the
firmer it gets