No, it’s not a typo. It was, however, a slight mistake that is now a revelation! Ok, ok…a bit exaggerated, but seriously, this dessert was loved by everyone. Even me. I never eat dessert. Well, never is a strong word, let’s just say, rarely. And even more rare is to have the whole cake or pie or whatever dessert I make, actually get eaten, COMPLETELY. As in every morsel gobbled up. Well, such is the case with chocolate, chocolate cheesecake. In fact, we’re having a lottery tonight and winner gets the last piece. Wish me luck!

PS. I called it chocolate, chocolate cheesecake pie because it was supposed to be a chocolate crust with standard cheesecake filling and chocolate drizzle. All of sudden, I was mixing cocoa powder with cream cheese and zoning out to the sounds of the blender. All the while thinking, “cocoa powder is so versatile.” Then it hit me! Eeks! Cocoa in the filling? So not in the plan! But I went with it anyway. Turns out, excellent choice. And there you have it. No bake chocolate, chocolate cheesecake pie. Maybe not revolutionary, but certainly delicious!

Cocoa Cinnamon Graham Cracker Crust:

1 1/2 cup crushed cinnamon graham crackers (about one of the baggies in the box) – $.45
6 Tbsp butter (not margarine) melted – $.50
3 Tbsps sugar (2 white and 1 packed brown) – $.20
3 Tbsps cocoa powder – $.30

COST: $1.45

Crush cookies in plastic baggy till finely ground. Melt butter in glass bowl, add sugars and mix. Pour in crushed crackers and cocoa and mix and fold till well blended. Press into glass or metal pie pan and bake 10 min. @ 350°. Let cool thoroughly before pouring in cheesecake mixture.

Chocolate Chocolate Cheesecake pie filling:

1 pkg. (8 oz.) cream cheese, softened – $1.19
1/3 cup cocoa powder – $.50
3/4 cup powdered sugar – $.30
1 1/2 tsp. vanilla – pantry
2 cups Cool Whip/Whipped Topping (If you whip your own cream, add 1/4 more powdered sugar) – $.99

Optional: Chocolate syrup for drizzle.

COST: $2.98

Beat cream cheese with mixer till smooth and creamy, then add cocoa and beat till well blended. Add vanilla, blend again. Slowly add powdered sugar and continue blending cream cheese mixture.

Once well mixed and creamy, fold in whipped topping until color is uniform. Pour into cooled cocoa graham cracker crust (see recipe above) and let chill for 1-2 hours. Top with Cool Whip or drizzle with chocolate syrup. Try to limit yourself to one piece. Bet you can’t do it!

GRAND TOTAL: $4.43