Chocolate ginger cheesecake

Bastardized from the following: 
http://www.thatsmyhome.com/cheesecake/crystallized-ginger-cheesecake.htm

For crust:

1 1/2 cups Trader Joe's Triple Ginger Snaps crumbs
6 tablespoons ( 3/4 stick) unsalted butter, melted


For filling:

3 eight ounce packages cream cheese, softened

4 large eggs

1/2 cup granulated sugar

1/3 cup grated fresh ginger (Approximately. I grated what I had and threw it in and I'm guessing as to how much it was. Say a generous handful.)

1 twelve ounce bag of semi-sweet chocolate chips. (You could use bar chocolate if you like, but the chips are already small pieces and will melt more quickly. bovil  says I should also try Dutch cocoa powder. On the other hand, he says his chocolate cheesecake doesn't look as pretty as mine...)

For topping:

Topping, are you insane? It won't need it, trust me on this.

To prepare crust:
Preheat the oven to 350 degrees. Stir together ginger snap crumbs and butter. Pat into the bottom of a 9-inch spring form pan. Surround the pan with foil (to catch any drips in the oven).

To prepare filling: Beat cream cheese with an electric mixer until fluffy. This usually takes me awhile with my little hand mixer, so I do this first. Then put your chocolate chips in a double boiler and start them melting on low to medium heat while you return to your cheese.  Beat in eggs, 1 at a time. (Stop after the eggs go in to check on your melting chocolate so it doesn't burn.) Beat in sugar, then fresh ginger, then your melted chocolate. Incorporate each ingredient and scrape down the bowl before adding the next.

Pour the filling into the spring form pan. Bake on the middle oven rack for 40 to 45 minutes, until the filling is set around the edges, but the center is still slightly wobbly when the pan is gently shaken. Let cool. Eat to the sound of angel trumpets.

http://fineartamerica.com/watermark.html?id=401417

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