Healthier Chocolate Cheesecake

Yay, it’s Friday!

Friday means chocolate. They should rewrite the dictionary to say that.

It’s like a cheesecake chocolate sandwich.

You can have it for dinner and dessert?

This cheesecake is silky and amazing.

Annnndddd…I just got my favorite nail polish in the mail and now I think it’s time for an afternoon homemade pedicure and some chocolate cheesecake! See ya on the flip side!

Healthier Chocolate Cheesecake

adapted from Simply Fresh Cooking

Ingredients

• 12 organic oreos
• 5 low fat graham cracker sheets
• 3 tablespoons unsalted butter, melted
• 2 (8 ounce) packages 1/3 fat cream cheese (microwaved for 30 seconds to soften)
• 2/3 cup sugar
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 cup regular whipping cream
• 1 cup 60 % cacao Ghirardelli chocolate chips

How-To

1. Preheat the oven to 350°F.
2. In a blender (Blendtec) or food processor, pulse the oreos and graham crackers until it’s a fine crumb mixture.
3. Stir in the butter and push into a 9″ tart pan (or pie plate).
4. Bake the crust for 10 minutes.
5. Meanwhile, blend the cream cheese, sugar, eggs, egg whites, and vanilla extract.
6. Pour the cream cheese mixture into the baked crust.
7. Bake for 30-35 minutes until it doesn’t move when shaken.
8. Meanwhile, bring the whipping cream just to a boil.
9. Add in the chocolate chips and let sit for 5 minutes.
10. Stir to combine. If it’s still not combined, put it back on the heat just to melt the chocolate.
11. Pour the ganache over the cheesecake.
12. Chill in the fridge for at least 2 hours before serving.