| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chocolate wafer crumbs |
| 1/4 | ts | Ground nutmeg |
| 1/2 | c | Butter — melted |
| 24 | oz | Cream cheese — softened |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 8 | oz | Sour cream |
| 6 | Squares semisweet chocolate | |
| Melted | ||
| 1 | tb | Cocoa |
| 3/4 | ts | Cocoa |
| 1 1/2 | ts | Vanilla extract |
| 1/2 | c | Whipping cream — whipped |
INSTRUCTIONS
Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional) Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings. Recipe By : Southern Living From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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