Living in a family that loves good chocolate, it’s no wonder,
that this cake drew rave reviews when I made this cake for Easter recently.
The decoration can be done at your own inspiration, or served with some
fresh fruit in season and a dollop of whipped cream, as stated in the recipe. Enjoy. 
 

Rich Chocolate Cheesecake

1 1/2 pound Mascarpone cheese
1 cup sugar
1/2 cup yoghurt
1/4 cup Dutch Processed Cocoa
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs
2 tbsp. chocolate liquor (optional)
3 tbsp. grated dark chocolate

CHOCOLATE CRUMB CRUST (recipe follows)

Assorted fresh fruit, sliced (optional)
Sweetened whipped cream or whipped topping (optional)

1. Prepare CHOCOLATE CRUMB CRUST. (see recipe below)

2. Increase oven temperature to 450°F. Combine Mascarpone, sugar, yoghurt, cocoa and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour and eggs and the grated chocolate and liquor; beat well, but don’t beat too long. Pour into prepared crust.

Bake 10 minutes.

3. Reduce oven temperature to 250°F; continue baking 30 minutes. (Cheesecake may not be set in center.) Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature; remove side of pan. Refrigerate several hours before serving. Remove cake from bottom of the springform. Garnish with chocolate curls or sliced fruit and whipped cream, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F.              

1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/3 cup powdered sugar
1/3 cup Dutch processed Cocoa
1/4 cup (1/2 stick) melted butter
Combine dry ingredients in medium bowl.
Add melted butter, mix together and press mixture
into bottom and 1/2 inch up side of 9-inch springform pan.

Bake 8 to 10 minutes. Cool.