What is Easter without chocolate!
Slowly add the chocolate brownie mix while mixer is on low speed. Blend until well mixed. Now add the vegetable oil and continue to mix. Set aside. PREHEAT YOUR OVEN at 350.
Melt 1/3 of the semi sweet dark chocolate along with 2 tablespoons of the cream and once melted, pour into the cheesecake mixture. Mix well for about a minute.
Line the bottom of a spring form cake pan with parchment paper and spray bottom and sides with a little cooking spray. Using a paper towel, lightly rub sides and bottom so that all is well coated.
Pour cheesecake mixture into cake pan and bake at 350 for 50 minutes. Once baked, remove from the oven and allow to cool to room temperature.
Once cooled, carefully remove the spring form pan ring and place the cheesecake on a wire rack over a cookie sheet.
Melt the remainder of the semi sweet chocolate, stirring the remainder of the cream as well as the butter. Stir until a nice creamy consistency has been achieved.
Now slowly pour the chocolate over the top of the cheesecake, making sure the entire surface is coated (including the sides. Allow chocolate to cool for about 5 to 7 minutes.
Finally, sprinkle the chopped nuts over the top, transfer the cake to a serving platter, and place in the fridge for at least 2 hours so that chocolate coating has hardened.
Your Easter bunnies will be hoppin' like crazy for this dessert. It's richness is not at all "sugary" or overly sweet. The texture is very creamy and smooth. Serve with a nice hot cup of espresso and enjoy while the little bunnies are hunting for eggs. Happy Easter.