This is what it looks like before baking.
This is my Triple Chocolate Cheesecake recipe I posted earlier, but adapted for Passover.
The difference is in the crust---which is made by taking a can of Kosher (chocolate) macaroons and processing them into sticky crumbs in the Cuisinart. That is then pressed into the pan for the crust.
I added another 8oz package of cream cheese, one egg, and 1/2 cup of sugar to make a Seder sized sheet cake to serve 16 guests.
All the rest of the instructions are the same. But I would advise you to make this the night ahead, instead of the morning of the Seder (like I am). It takes 1 hr to bake and needs several hours to chill completely. I'm cutting it a little close.
Also, if your family is Orthodox, this is a Dairy item that would only work with a Dairy based meal.