| 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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