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| Crust |
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| 2 cups |
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Chocolate Wafer Crumbs |
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| 5 Tbs |
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Butter, melted |
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| Filling |
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| 3 8 oz pkg |
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Cream Cheese, room temperature |
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| 1 cup |
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Sugar |
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| 5 |
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Eggs |
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| 2 oz |
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Semi-sweet chocolate, melted |
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| Frosting |
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| 6 oz |
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Semi-sweet chocolate, melted |
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| 1/2 cup |
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Sour cream |
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| 1 |
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan. |
| 2 |
Preheat oven to 300°. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. |
| 3 |
Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. |
| 4 |
Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours. |
| 5 |
Uncover cheesecake; carefully remove the side of pan. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set. |
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| Yield: 9 inch cheesecake |
| Preparation time: 20 minutes |
| Cooking time: 50 minutes |
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| Recipe Source |
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Source: Great American Home Baking
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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