- 1 1/2 cups semi-sweet chocolate chips
- 11 ounces cream cheese, softened
- 1/3 cup sugar
- 1/4 cup butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 4 ounces dark chocolate
- 2 tablespoons water
Whipped Cream Icing
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- Melt chocolate chips in top of a double boiler over low heat. Stir until melted. Combine cream cheese and butter in the bowl of an electric mixer with the paddle attachment until fluffy and smooth. Add sugar and vanilla and beat well, scraping down the sides. Add melted chocolate and beat to combine.
- In another bowl add the heavy cream and beat until stiff peaks form. Fold into the chocolate cream cheese mixture gently. Spoon mixture into a springform mold lined with aluminum foil (or sure 2 1/2 inch cookie cutters as I did that are set on a parchment lined baking sheet). Chill the mixture for 1 to 2 hours. Invert onto a serving platter and remove the aluminum foil.
- In a microwaveable dish add the dark chocolate and water and cook for 30 second intervals until the mixture is melted. Let cool slightly. Pour over the top of the cheesecake and set aside.
- In another bowl add the whipped cream icing ingredients and beat until stiff peaks form. Fill a pastry bag fitted with the tip of your choice (use a #96 star tip). Pipe icing on the top of the cheesecake and serve immediately, or chill until ready to serve.
Note: to make the swirled hearts melt semi-sweet chocolate and white chocolate separately, make a square of aluminum foil and fold up the edges (so the chocolate won’t run out) and then pour both chocolates into the foil and swirl with a chopstick. Allow to harden and then use a heart shaped cookie cutter and apply light pressure to cut out the shapes. They can break easily so go slowly.