Chestnut Marscapone Cheesecake

Submitted - Ben
Views - 246
Serves - Plenty

Ingredients

CRUST:
8 oz chocolate chip cookies, crushed (I used more)
2 oz melted butter (increase as needed if using more cookies)

FILLING:
8 oz mascarpone
7 oz sweetened chestnut puree
1 oz sugar
1 1/2 cups heavy whipping cream

CHOCOLATE TOPPING:
8 oz bitter chocolate
9 oz whipping cream
2 oz softened butter

Method

CRUST:
Combine crushed cookies and melted butter. Press into a 9-inch springform pan and chill.

FILLING:
Beat together the mascarpone, chestnut puree, and sugar until combined.

Whip heavy whipping cream into soft peaks and fold into the chestnut mixture. Pour onto chilled crust and refrigerate several hours

CHOCOLATE TOPPING:
Melt chocolate in cream over simmering water. Remove and stir in the butter. Cool to room temperature but dont allow to set (it should still be pourable).

Remove cheesecake from the fridge and pour chocolate mixture over top. Chill for several hours.