Chocolate Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped chocolate wafers
2 tablespoons melted butter

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8 ounce) packages cream cheese,

softened

3/4 cup honey, or 1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

 

1. Preheat oven to 350 degrees F ( 175 degrees C). 

2.  To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

3.   In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

4.  In a large mixing bowl, beat cream cheese and 3/4 cup honey until smooth.  Add cocoa and beat well.  Add eggs and beat on low until just blended.  Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended.  Pour over crust.  bake at 325 degrees F for 45 to 50 minutes or until center is almost set.  

	5.  To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.