(16 Servings)

For the crust:
4 ounces Butter (lightly Salted)
1/2 cup sugar
1 Large Egg
1 cup all Purpose Flour
2 ounces Grated Chocolate (62% Semi-sweet Scharfenberger)
As needed; Food Release

Crust Process:
Using the paddle, mix the butter and sugar together until creamed; scraping the sides as needed.
Add the egg and mix until incorporated.
Mix the flour and chocolate together in a separate bowl and add all at once to mixture.
Mix just until incorporated and smooth.
Spray the inside of a 10 inch spring-form pan with food release.
Spread the crust into the 10 inch spring-form pan. Cover the bottom of the pan evenly. Do not put dough on the sides of the pan.

For the filling:
1 bottle of Slim Slammers Chocolate Fudge or your favorite flavored milk
40 Ounces cream cheese
1 1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
6 large eggs
2 ounces Grated Chocolate (62% Semi-sweet Scharfenberger)

Making the filling:
Put the Slim Slammers Chocolate Fudge in a thick bottom pot and reduce by simmering until it is approximately 2/3 cup. Chill
Using the paddle; mix together the cream cheese and the sugar until smooth.
Scrape the bowl as needed.
Add the salt and vanilla until incorporated.
Add the Slim Slammers reduction and mix until smooth.
Add the eggs one at a time just until incorporated.
Add the chocolate and mix until incorporated.

Pour the filling onto the crust in the spring-form pan.
Bake at 425 degrees F. for 15 minutes
Turn the oven down to 275 degrees F. for 1 hour.
Let sit for 1 hour at room temperature.
Refrigerate for at least 6 hours before serving.