Maybe not THE cheesecake recipe, but here you go!

Start with 2 pounds of cream cheese.

If cold, float the foil packs in warm water for 10-15 minutes.

Put in a large mixing bowl and mix with 5 eggs and a cup and a half of sugar. Mix until smooth.

Add 2 tablespoons of vanilla, 2 teaspoons orange extract, 1/4 cup orange liqueur (Grand Marnier), and 3/4 cup of Dutch processed cocoa powder.

Mix again until smooth.

Add an entire 12 ounce bag of MINIATURE chocolate chips and mix well. Important! Full size chips won’t melt all the way and leave a weird texture.

Pre-heat the oven for 200° F

Take a springform cheesecake pan, spray it with Pam spray or similar and add 1/4 cup of Dutch processed cocoa powder. Swirl it all around coating the entire inside of the pan, this will bake into a dark chocolate crust.

Put the batter in the pan and bake for EIGHT DAMN HOURS! You can put it in the oven at night and wake up to a house that smells like chocolate and oranges.

Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Invert. Remove the pan and refrigerate cake upside down for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)

Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.

Cut with a long, sharp knife dipped in warm water to prevent sticking.

Bonus:

Once you make the base batter, you can flavor it however you like. Swap out the orange extract and Grand Marnier for hazelnut extract and Frangelico, or raspberry extract and Chambourd!

Hazelnut version, topped with chopped hazelnuts: