two-layer chocolate cheesecake

Ingredients:
1 cup sugar
3 (8 ounce) packages cream cheese, softened
5 eggs
1 Tablespoon vanilla
1 Tablespoon lemon juice
4 ounces of chocolate (see second picture below for what I bought)

Directions:
First, make sure you pull the cream cheese out of the fridge an hour or more ahead of time.

Next, melt the 4 ounces of chocolate. I used a glass bowl on top of boiling water,  but you could use a microwave if you’re cautious not to overcook it.

I bought a Ghirardelli Semi-Sweet baking bar, but you could use dark chocolate, or even milk chocolate if you prefer. Let the melted chocolate cool.

Add the cup of sugar to the cream cheese, blending well.



Beat in the five eggs, one at a time. Add vanilla.

Put 2 cups of the cream cheese mixture into a separate bowl, and fold in the chocolate.
Add lemon juice to the remaining cream cheese mixture, and pour into a well-buttered 9-inch springform pan.

Top  with the chocolate mixture. (Note: this recipe doesn’t include a crust, but the regular cheesecake around the edges forms into something close to a crust.)

Bake at 350 degrees for 45 to 50 minutes. Cool, then chill in the refrigerator. Top with whipped cream, if desired.

Makes 8-10 servings.

This cheesecake is so creamy and rich, you will not be disappointed :)