What is Easter without chocolate!

Who doesn't like chocolate!? It is the nectar of lovers, the sparkles in the eyes of children, and what bunnies turn into on Easter. For some of us, it's also what sisters are addicted to. It is one of the dessert ingredients that are held in the highest regard. Can you blame us for loving this natural ingredient?

Just in time for Easter, feast your eyes on this dark chocolate brownie cheesecake! The ingredients are easy to gather and preparation is simple enough for the young ones to assist. OK, well they can at least lick the spoon. Let's get started and make this for Sunday festivities!

2 packages of cream cheese

1/2 package of chocolate brownie mix

2 whole eggs

1/2 cup of half n half

1/3 cup of vegetable oil

2 tablespoons of granulated sugar

1 teaspoons of vanilla extract

8 oz. of semi sweet dark chocolate

1/3 cup of cream

2 tablespoons of unsalted butter

1 cup of finely chopped nuts of your choice

Start by taking out the cream cheese ahead of time so that it is at room temperature. Place the cream cheese, eggs, half n half, sugar, and vanilla extract in a large bowl and with a hand mixer, beat the ingredients until you get a smooth and creamy texture.

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.