| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Dairy, Desserts, Family, Cheesecakes |
12 |
Servings |
INGREDIENTS
| 8 1/2 |
oz |
Chocolate wafer pkg. |
| 1/3 |
c |
Butter, melted |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 24 |
oz |
Cream cheese, softened |
| 12 |
oz |
Semi-sweet chocolate pieces* |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 1 |
c |
Sour cream |
|
|
Whipped cream, opt. |
INSTRUCTIONS
CRUST
FILLING
*melted Everyone has a favorite cheesecake recipe; this is mine.
CRUST - Crush chocolate wafers into fine crumbs.
Combine with butter, sugar and nutmeg. Press evenly over bottom and
sides, to 1/2 inch from the top of a 9-inch springform pan. Refrigerate.
FILLING - Beat eggs and sugar until light. Add softened cream cheese and
beat until smooth. Blend in melted chocolate, vanilla, salt and sour cream
thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until
cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire
rack.
Refrigerate, covered, overnight.
If desired, top with whipped cream when served.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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