Resolution: more cheesecake

Eat more cheesecake.  Yep, I think it's the perfect New Year's resolution.  

{It sure sounds more fun than "eat more greens."}

I've had this recipe in my repertoire before I even had a repertoire.  Actually, I'm not sure I have one now.

Bottom line, this was one of the only desserts I ever made when I was a single gal and would invite friends (or a date!) over for dinner.  It won Mr. E's heart...I think it might win yours, too.

What sends it over the top is serving it on a pool of warm fudge sauce.  I think I was about 20 or so and I ordered chocolate chip cheesecake at a pizza restaurant.  (Gosh, those were the days...eating pizza AND ordering dessert...with no guilt, and no thigh anxiety!)  Anyway, they served it on top of fudge sauce and I was completely smitten.

That cool, creamy cheesecake with a bit of deep, dark, chocolate sauce...one bite is sure to elicit sighs of happiness from your dinner guests.

You can absolutely use a jarred hot fudge sauce; that's how I served it for years.  To tell you the truth, though, homemade fudge sauce is so dang easy to make...and you really will feel like a domestic goddess when it's finished.

Chocolate Chip Cheesecake with Hot Fudge Sauce
for the crust:
1 & 1/2 cups graham cracker crumbs
1/3 c. dutch-process cocoa (such as Hershey's Special Dark)
1/3 c. sugar
1/3 c. salted butter, melted

for the cheesecake:
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs, room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips, divided
1 teaspoon flour

for the sauce:
1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup dutch-process cocoa (such as Hershey's Special Dark)

1/2 teaspoon vanilla
2 ounces unsweetened chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
3 ounces dark chocolate, finely chopped

Preheat oven to 300.

make the crust:

Stir together the graham cracker crumbs, cocoa, sugar, and melted butter.

Press evenly into the bottom and a little up the sides of a 9" springform pan.  (I use a measuring cup to press the crust down.)  Set aside.

for the filling:
With an electric mixer, beat the cream cheese until fluffy.  Add in the sweetened condensed milk and beat until smooth.  Beat in the eggs and vanilla, scraping down the sides and bottom of bowl as needed.

In a small bowl, toss 3/4 cup of the mini chocolate chips with the flour.  Fold into the cheesecake batter.  Pour into the prepared pan.  Sprinkle the remaining chips over the top.

Bake for 1 hour.  Turn oven off and allow to cool in the oven for 1 hour.  Remove to a cooling rack; run a thin knife all the way around the edge of the cheesecake.  Cool completely before refrigerating.

make the sauce:
In a medium saucepan, heat the water, sugar, and corn syrup together until boiling.  Stir frequently.  Remove the pan from the heat and whisk in the cocoa.  Add the vanilla and whisk again until combined.

Add the chopped chocolate and let the mixture sit for 3 minutes.  Use a silicone spatula to stir the mixture until the chocolate is melted and smooth.  Let the mixture cool and refrigerate.

serve:

Scoop some of the sauce into a microwave-safe bowl and heat on 50% power until warm.  Spoon out fudge sauce on each plate and top with a slice of cheesecake.

{source: for cheesecake, unknown....sauce: adapted from Jeni's Splendid Ice Creams at Home}

[note: I use Hershey's Special Dark Cocoa for the sauce and crust.  I love the taste and the dark, rich color.  Feel free to use any cocoa powder.]

Resolve to eat more cheesecake in 2014?  Sounds good to me.