Chocolate Cheesecake
Ingredients
Crust
- 2 cups chocolate wafer crumbs
- 5 tbs butter melted
Filling
- 3 pkgs cream cheese (8 oz. each) at room temperature
- 1 cup sugar
- 5 large eggs
- 2 oz semisweet chocolate (2 squares) melted
Frosting
- 6 oz semisweet chocolate (6 squares) melted
- 1/2 cup sour cream
Instructions
- To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch spreamform pan.
- Prheat oven to 300*F,
- 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.
- Stir chocolate into remaining chream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
- Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cllo completely.
- Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours.
- Uncover cheesecake; carefullyu 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.
Notes
Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.
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