Dorothy's Double Chocolate Cheesecake

Dorothy's Double Chocolate Cheesecake
  • 16 chocolate sandwich cookies
  • 1/4 cup margarine, melted
  • 3 packages (8 oz each) softened cream cheese
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 1 pkg (12 oz) semi-sweet chocolate chips, melted and cooled
  • 2 teaspoons vanilla
  • topping
  • Additional chocolate sandwich cookies for garnish

Preheat oven to 300 degrees F.

Place cookies in blender or processor.  Process until finely crushed.

Combine cookie crumbs and margarine in a medium bowl.  Mix well.  Press onto bottom of a 9-inch spring form pan.  Set aside.

Beat together cream cheese and milk in a large bowl until well blended.  Beat in eggs.  Blend in chocolate and vanilla.  Pour over crust.

Bake 1 hour and 10 minutes.  Loosen cake from rim of pan.  Cool before removing rim of pan.

Spread topping over cheesecake.  Chill.

Let cheesecake stand at room temperature for 30 minutes before serving. Garnish, if desired.

Topping
  • 1/3 cup margarine, softened
  • 1/2 cup powdered sugar
  • 6 oz semi-sweet chocolate chips, melted

Beat together margarine and powdered sugar in a small bowl until light and fluffy.  Add the melted chocolate.  Mix until well blended.

  • Yields: Makes one 9-inch cheesecake
  • Preparation Time: Prepare the day before you wish to serve this.

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