Chcocolate Cheesecake

So for this week, my project was finding a cheesecake recipe, a chocolate cheesecake recipe that I like.  I wanted the recipe to be simple and easy.  I found one on epicurious that only has 12 ingredients, which for a cheesecake is a pretty small number.  It calls for nuts in the crust but, being that there are lots of people with nut allergies, I decided to omit.  And then it called for lemon zest and I thought that with the chocolate and nutmeg to spice it up a bit, it wouldn't need it as well.  So the recipe is for a swirled chocolate cheesecake, but who needs the swirl if its all chocolate and delicious?  With that said, I changed the recipe as I needed and just made a chocolate cheesecake.

the recipe:
7 ounces oreo cookies
2 tablespoons sugar
1/4 cup butter, melted
6 ounces semisweet chocolate chips
1 pound cream cheese, room temperature
1 cup sugar
4 eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg

Position rack in center of oven and preheat to 325°F.   Lightly butter muffin pan.  Finely crush cookies and sugar.  Add butter and mix well.  Press crumb mixture into bottom of pan.
Melt the chocolate chips in a bowl over simmering water, stirring constantly.  Remove from heat.  Using a mixer, beat cream cheese in a bowl until there are no lumps.  Gradually beat in sugar.  Add eggs one at a time, beating well after each addition.  Add sour cream, vanilla, and nutmeg and beat until just combined.  Add melted chocolate to batter and mix well.  Pour into pan evenly distributing.  Bake until tester inserted in center comes out clean, or until the cheesecake jiggles as one unit.  Cool completely on rack.  Cover with plastic and refrigerate overnight. 

I think that everything is always better with a scoop of vanilla ice cream so, I served the cheesecake a la mode.  Ice cream and chocolate cheesecake.  How can you go wrong with that?

Happy chomps and nibbles.