Gluten Free Death by Chocolate Cheesecake

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Refrigerate for at least 6 hours - preferably overnight. Microwave the chocolate chips in 20 second intervals, stirring after each one, until melted. Add heavy cream to melted chocolate and mix together well until smooth and creamy. Grate chocolate and sprinkle on edge of cheesecake. Spread over the cheesecake.

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Press your cookie crumb crust into the pan packing it down and bake for 5 minutes. Then let it cool on a cooling rack. Start by adding your softed cream cheese and light brown sugar and granulated sugar into a stand mixer. Begin to mix until creamy. Add in your cocoa powder, and salt and mix until incorporated.

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Press mixture firmly into the bottom of a 9-inch springform pan. Bake at 325ºF for 10 to 12 minutes, and then remove and reduce oven temperature to 300ºF. 2. Melt the chocolate: In a small saucepan over low heat, melt the unsweetened chocolate. Stir frequently until smooth, then set aside to let cool.

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Step 3 Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugar, flour, cocoa powder, and salt until light and.

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To make the cheesecake filling: Melt the 10 ounces of chocolate in the microwave or use a double broiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth. Add in the melted chocolate and eggs and fold in until incorporated.

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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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For the cheesecake. Preheat oven to 325°F. In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in egg, mix until combined. Add vanilla extract and chocolate, mix until smooth and combined. Fold in mini chocolate chips.

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Filling. Lower oven to 300. Beat cream cheese, sugar and cocoa on low. Add sour cream and vanilla. Add eggs one at a time. Add the melted chocolate.Bake 15 mins then shut oven heat off and leave them in the oven for 10 mins. Then, Crack the door open and leave them in for an additional 20 mins. Chill in fridge.

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First, start by creaming together the cream cheese and sugar in a stand mixer on low speed. Melt the chocolate in 30 second intervals in the microwave. Set aside for now to cool a bit. Add the sour cream, unsweetened cocoa powder and vanilla extract. Continue mixing on low speed until combined.

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Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside.

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Instructions. Preheat the oven to 350F. Pulse the oreos and butter in a food processor or crush the cookies in a plastic bag and then mix in the melted butter. Add a parchment circle or spray sides with a non stick spray. Press into the bottom of a springform pan and bake for 5 mins.

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Bake the base in the preheated oven for 5-7 minutes. For Cheesecake Filling. Place the sugar, cream cheese, heavy cream, lemon zest in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition. Add in dutch cocoa and mix well.

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Melt the 10 ounces of chocolate in the microwave or in a double boiler until smooth. Cool slightly. In a large bowl or the bowl of a stand mixer, mix together cream cheese, sugar, and cocoa powder until smooth. Mix in the eggs one at a time, blending until smooth. Fold in melted chocolate and mix until blended.

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Bake for 1 hour or until the center is set. Let cool to room temperature. Release the spring form pan and cover with plastic wrap and refrigerate overnight. Melt the chocolate, whipping cream and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set.

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In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool. In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined.

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Make the chocolate mousse: In a small bowl, melt the chocolate and butter together in the microwave, whisking every 30 seconds. Let cool. Stir in the egg yolks very slowly and carefully. In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat.