This is the one dessert Bruce has contributed to our chocolate repertoire—he makes it all by himself, using every single bowl, pot, pan, and utensil in the kitchen. I have to give credit where credit is due and say, unequivocally, it’s really good! Decades ago, way before I was in the picture, he traded his barbeque-sauce recipe for this…a very fair trade!
1 packet honey grahams, finely chopped
1 box chocolate wafers, finely chopped
2/3 stick melted butter
1/6 cup sugar
Combine all ingredients, and press into a 10-inch springform pan.
Chocolate Cheesecake Filling
3 8-oz. packages cream cheese
1 cup sugar
4 to 5 eggs
1/2 pint heavy cream
1 generous t. vanilla
Sprinkle of salt
16 oz. semisweet chocolate
Whip cream cheese, and add the sugar. Gradually add the eggs. When the mixture is light and fluffy, add the heavy cream, vanilla and salt. Meanwhile, melt the chocolate. Add 1/3 vanilla mixture to the chocolate mixture. Pour the remaining 2/3 of the vanilla mixture over the crust in the springform pan, and on top of that, pour the chocolate mixture. Bake at 325 degrees for 1 hour (or a little longer, depending on your oven–just like a man’s directions!). I usually step in at the end and decorate with a little chocolate ganache, chocolate curls or raspberries.