| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Cake |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Chocolate wafer crumbs |
| 5 |
tb |
Melted butter |
| 3 |
pk |
(8-oz) cream cheese; at room temperature |
| 1 |
c |
Granulated sugar |
| 5 |
lg |
Eggs |
| 2 |
oz |
Semisweet chocolate; melted |
| 6 |
oz |
Semisweet chocolate; melted |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
CRUST
FILLING
FROSTING
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 degrees.
3. 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.
4. Stir chocolate into remaining cream cheese mixture until well blended.
Drizzle over batter in crust to make swirls.
5. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool
completely.
6. Transfer cheesecake to a serving plate, cover with plastic wrap, and
chill for 2 hours.
7. Uncover cheesecake; carefully remove the side of pan.
8. To prepare frosting, in a small bowl, mix together chocolate and sour
cream. Spread over cheesecake. Chill briefly until frosting is set.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Beauty: an act of God”