CHOCOLATE EGG CHEESECAKE
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Bring cream to a simmer in small saucepan on medium-low heat; pour over chopped chocolate in bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over cheesecake. Refrigerate 5 min. or until firm.
Nutrition Facts : Calories 390, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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