Milk Chocolate Cheesecake

May 12, 2006 — -- We asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America." Susan Martin of Concord, N.H., wrote: "I would love to see Emeril make a summer cheesecake -- something perfect for Mother's Day." Susan, you get your Mother's Day wish. Here is Emeril's recipe for a milk chocolate cheesecake.

Milk Chocolate Cheesecake
(Recipes courtesy Emeril Lagasse, originally appearing in "Emeril's TV Dinners," William Morrow Publishers, New York, 1998)

Yield: one 10-inch cheesecake; 12 servings

Ingredients
2 cups chocolate cookie crumbs, such as Oreos or chocolate wafers
1/4 pound (1 stick) unsalted butter, melted
3 pounds cream cheese, softened
2 cups sugar
6 large eggs
1 cup heavy cream
1/2 cup bleached all-purpose flour
Pinch of salt
1 teaspoon pure vanilla extract
8 ounces milk chocolate, melted
1/4 cup Grand Marnier
2 pints assorted fresh berries, such as raspberries, strawberries, and blackberries, rinsed and hulled if needed
2 cups Sweetened Whipped Cream, for serving (recipe below)
Sprigs of fresh mint

Directions
Preheat the oven to 350ºF.

Sweetened Whipped Cream

Yield: Makes about 2 cups

Ingredients
1 cup cold whipping cream 3 heaping tablespoons confectioners' sugar

Directions
In a cold mixing bowl, beat the cream using an electric mixer until it begins to thicken. Add the sugar and continue beating until stiff peaks form. Serve immediately or refrigerate for up to 2 hours.