O my word it was yummy! It is very rich, so cut small pieces and pace yourself :)
First make chocolate whipped cream as follows, scrape out of mixer and set aside while mixing the cake.
· 2 cup heavy whipping cream
· 1/2 cup sugar
· 2 teaspoons vanilla
· ¼ cup cocoa powder
· 1 teaspoon unflavored gelatin (knox)
· 4 teaspoons water
Stir the gelatin and the water together and let set until thickened.Add the cream and sugar and cocoa powder to the mixer and turn on to low speed.
Put the gelatin mixture in the microwave and cook for 15-25 seconds, stirring every 5 seconds. Cook it until it is clear.
With the mixer running, when the cream has started to thicken but is not quite done, slowly spoon the gelatin mixture into the cream.
Add the vanilla and mix until firm peaks form. Make sure you do not over mix, it will turn into butter.
- 1 cup crushed gluten free cookie or graham cracker crumbs
- 4 Tablespoons Unsweetened Cocoa Powder
- 3 T Butter, Melted
- 16 ounces, weight Cream Cheese, Softened
- 3-¾ ounces, weight Powdered Sugar
- 1 teaspoon Vanilla Extract
- 12 oz bag semi-sweet chocolate chips
- 1 bag Heath toffee bits
- 1 can dulce de leche
In a medium mixing bowl, stir together cookie crumbs, cocoa powder and butter. Stir until all combined. Press firmly onto the bottom of a spring form pan. Bake at 350 for 8 minutes
In a large mixing bowl, beat cream cheese for 1 minute, until smooth. Add powdered sugar and beat again. Add vanilla extract and mix again.
I found Nestle Dulce de Leche at wal-mart, but if you can't find it, you can make it with sweetened condensed milk following these directions. When I have made it, I use my canning pot and make several at once.
Melt chocolate in the microwave for 1-3 minutes, stirring every 30 seconds. Let cool slightly. With your mixer on low speed, add the chocolate into the cream cheese mixture, pouring slowly. Add half the bag of heath bits. Fold in about 2/3 of the chocolate whipped cream.
Melt the Dulce de leche in the microwave for 60-90 seconds. Spread half the Dulce de Leche in the bottom of the crust. Spread the filling in the crust. Top with remaining Dulce de Leche, reserving 2 tablespoons to garnish the cake.
Sprinkle with all but ¼ cup toffee bits. Spread remaining chocolate whipped cream and garnish with remaining toffee bits and Dulce de Leche.
Refrigerate at least 2 hours before serving.
When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Open the latch and release the cheesecake.It freezes very well, simply wrap in plastic and freeze