Spooky Ghost Chocolate Cheesecake

Directions

1. 1

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2. 2

   Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray. Line the bottom with a parchment paper circle and spray with cooking spray.

3. 3

   Place chopped chocolate in a heat proof bowl and set aside.

4. 4

   Heat heavy whipping cream in a small saucepan just until simmering. Pour cream over chocolate mixture and stir to melt, using a whisk. Add cocoa powder and stir to combine. Allow this to cool while you prepare the other ingredients.

5. 5

   Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse until moist and crumbly.

6. 6

   Transfer chocolate sandwich cookie mixture to the prepared springform pan and use your hands to pack the crumbs evenly and firmly along the bottom and up the sides. Place the springform pan on a baking sheet and bake for 10 minutes. Remove from the oven and allow to cool slightly.

7. 7

   Reduce the oven temperature to 250°F.

8. 8

   In the bowl of your stand mixer, combine the cream cheese, sugar and a pinch of salt. Beat on medium speed until smooth, scraping the sides and bottom with a rubber spatula as needed.

9. 9

   Add the chocolate mixture and beat on medium speed until completely combined.

10. 10

    Add eggs, one at a time, beating between each addition. The mixture should be totally smooth.

11. 11

    Pour chocolate mixture into the prepared springform pan. Lightly tap the baking sheet on the counter to release air bubbles. Cover tightly with aluminum foil and bake in the 250°F oven for 1 hour.

12. 12

    Remove the foil and continue to bake for 1 hour or until the edges are set and the center is slightly wobbly.

13. 13

    Remove from the oven and let the cheesecake cool to room temperature. Once completely cooled, wrap in plastic wrap and refrigerate for at least 6 hours, or overnight.

14. 14

    Carefully remove the sides of the springform pan. Next remove the bottom of the pan and the parchment paper and place the cheesecake on the desired serving platter.

15. 15

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16. 16

    Line a baking sheet with parchment paper.

17. 17

    Melt chocolate according to package instructions.

18. 18

    Using a spoon, place a dollop on the parchment paper lined baking sheet. Take the back of the spoon and drag the chocolate down to smear into a ghost shape. Repeat as many times as desired.

19. 19

    Place the baking sheet in the freezer for 5 minutes, or until fully hardened.

20. 20

    Using an edible marker or icing, create eyes and a mouth on each ghost. Place ghosts on cheesecake.