Ghirardelli Chocolate, Chocolate and More Chocolate Cheesecake

This is a very indulgent and decadent Chocolate Cheesecake!
Whenever I need Chocolate for a recipe I always use Ghirardelli.

Chocolate, Chocolate and More Chocolate Cheesecake:

Here's what you'll need:
1 - 8" - 9" Springform Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


1 Box of Ghirardelli Double Chocolate Brownie Mix
1 1/2 C Ghirardelli 60% Cocoa Chocolate Chips
12 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, room temperature
2 C Frozen Cool Whip, thawed
3/4 C Miniature Semi Sweet Chocolate Chips + additional for Garnish.
1 Jar of your favorite Hot Fudge Sauce for Garnish.

Make Brownies in the Springform Pan according to the package directions.
Remove pan to a rack and cool completely.

Filling:

In a small glass bowl:
Ghirardelli Chocolate Chips
Heat in a Microwave until melted and creamy smooth.
Stir often.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Sugar
Butter
Beat until Creamy Smooth.

Add:
Melted Chocolate
Mix until incorporated.

Add:
Cool Whip
Mix on Low just until incorporated.

Add:
Miniature Chocolate Chips
Mix just until incorporated.

Spread filling over the Brownie Crust.
Refrigerate at least 30 minutes up to 1 hour.

When ready to serve:
Heat Hot Fudge Sauce and transfer to a small pitcher.
Drizzle over individual servings.
Garnish each serving with additional Miniature Chocolate Chips.

Enjoy!
Peace in the Kitchen!