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Ultimate Chocolate Cheesecake. 1. PREHEAT oven to 325°F. 2. Mix cookie crumbs, melted butter and 2 tablespoons granulated sugar in a bowl until combined. Press mixture onto the bottom of the springform pan; set aside. Dissolve salt in hot coffee mixture; set aside. 3.

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Microwave for 1 minute and stir. Microwave again in 30-second increments and stir after each one until the chocolate is smooth and melted. Cool for 5 minutes before using. Meanwhile, add the cream cheese to a large bowl and using an electric mixer beat on low speed until softened and smooth, about 3-4 minutes.

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Beat in the melted chocolate and vanilla until combined. Beat in the eggs, one at a time until combined. Remove the crust from the freezer and pour the cheesecake batter onto the crust. Cover the cheesecake with foil. Place 1 cup of water into the pot of the instant pot. Place the cheesecake onto a trivet and into the pot.

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Store in freezer at 0°F or below for up to 11 months. Thaw in refrigerator at 36-41°F. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Serve no later than 5 days after thawing. Store in refrigerator after thawing.

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Beat in the eggs, one at a time until combined. Remove crust from freezer and pour the cheesecake batter into the crust. Cover the cheesecake with foil. Place 1 cup of water into the pot of the instant pot. Place cheesecake onto triviet and into the pot. Cover the pot with the lid and turn the knob to sealing. Set to high pressure for 35 minutes.

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Put lid on the Instant Pot and turn the knob to seal. Set to high pressure for 35 minutes. When timer goes off, use natural releasse. Open lid, remove springform pan, and place on a wire rack to cool completely. Once cool, place in fridge to chill overnight if possible, but at least until set.

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HEAT oven to 325ºF. COMBINE cookie crumbs and butter; spoon into 9-inch springform pan. Use bottom of dry measuring cup to evenly press crumb mixture onto bottom of pan. Bake 10 min. MICROWAVE chopped chocolate in medium microwaveable bowl on HIGH 2 min. or until most of the chocolate is melted, stirring after 1 min. Stir until chocolate is.

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Step 1 Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray. Step 2 Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the.

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Introducing. Creamy cheesecake loaded with chocolate chip pecan cookie dough, topped with cookie dough frosting, it'll be love at first bite! We are also donating $0.25 to Feeding America for every slice of Cookie Dough Lover's Cheesecake with Pecans sold through July 29, 2024.

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Preheat the oven to 325 degrees F. In a large mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time while beating. Stir in sour cream, vanilla, and Bailey's or coffee. Stir in the melted chocolate. Pour mixture over crust. Bake for about 1 1/2 hours, until the center is raised and set.

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Step 2. Grease a 9-inch springform pan and then line with parchment paper (the bottom and sides). Grease the paper as well, then dust with cocoa powder. Step 3. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. Step 4.

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Place the chocolate chunks into a large, microwave-safe bowl. Microwave at 50 to 60% power for 1 minute and stir. Heat in 30-second increments and stir until chocolate is smooth and melted. Cool for 5 minutes. Meanwhile, beat softened cream cheese at low speed until smooth and lump-free, about 4 minutes.

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Chocolate Cheesecake Layer. Beat the cream cheese until fluffy. Add sugar and mix well. Add eggs one at a time. Pour in the cooled melted chocolate and mix to blend all. Carefully spread over the flourless cake layer. Bake the cake at 350 for 50-60 minutes. Let cool and then chill a few hours in the fridge.

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Instructions: Step 1: The first step is to prepare the crust for your cheesecake. Preheat the oven to 300 degrees F, and prepare a springform pan by adding a piece of parchment paper. You also want to lightly grease the parchment paper and sprinkle some cocoa powder. Step 2:

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Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat remaining heavy cream in chilled medium bowl until stiff. Mix 3/4 of the whipped cream into chocolate mixture until blended.

10" Godiva Double Chocolate Cheesecake

Grease and line a 9-inch springform pan with parchment paper. Grease the parchment paper as well, then dust with cocoa powder. Step 2. Melt chocolate and butter over lightly simmering water using a double boiler. Step 3. Take the pan off the heat, and stir in the sugar, cocoa powder, eggs, and vanilla.