Double Layer Chocolate Cheesecake

Since I was typing this recipe out for my church's cookbook that we're putting out this fall, I thought I would share it with you as well.
This is my absolute favorite dessert. It is definitely not for the faint of heart. It's rich but utterly delicious.
The bottom layer is a basic cheesecake and the top is a heavenly french silk. Yum ☺
Enjoy!

Ingredients:


Cheesecake

3 8oz pkg cream cheese, softened
3/4 c. sugar
1/2 tsp. vanilla
2 eggs

Chocolate Topping

3/4 c. sugar
3/4 c. cold butter, cubed
1 c. semi sweet chocolate chips, melted and cooled slightly
3/4 c. pasteurized egg product ( egg beaters )
1 tsp vanilla

1 recipe for grahm cracker crust as follows:

8 whole grahm crackers, finely crushed
1/3 c. sugar
5 tbsp melted butter

Mix all together and press on bottom and slightly up sides of 9" spring form pan.


Directions:

Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Pour onto prepared grahm cracker crust and bake exactly 1 hour. Remove from oven and cool completely. Cake will still look wiggly in the center.

While cake is cooling prepare chocolate topping:

Beat cold butter and sugar on medium speed until light and fluffy, about 4 minutes. Stir in melted chocolate and vanilla. Beat on high speed and add egg product slowly. Continue beating on high speed until light and fluffy and peaks have formed, about 4 minutes. Spoon on top of cooled cheesecake. Refrigerate several hours or overnight until completely chilled through. Run a knife around edge of pan to loosen cake, then remove sides of spring form pan.

Keep refrigerated.

Serves 8 to 12.