FOR THE CRUST
8 1/2 oz Crushed chocolate wafers
6 tb Butter, softened
-FOR THE FILLING-
16 oz Cream cheese, softened
2/3 c Sugar
3 Eggs
12 oz Chocolate chips, melted
1 c Whipping cream
2 tb Butter, melted
1 ts Vanilla
-FOR THE TOPPING-
1 c Sour cream
1 ts Sugar
1/2 ts Vanilla
1/2 oz Baking chocolate, melted
1/2 ts Shortening
In a medium bowl, combine crushed wafers and butter. Mix well. Press
into the bottom and 2 inches up the sides of a 9″ spring for pan.
Refrigerate. In a large bowl, Mix cream cheese and 2/3 cup sugar;
beat ubtil smooth. Add eggs, one at a time, beating well after each
addition, until well blended. Add melted chocolate; beat well. Add
whipping cream, 2 tb melted butter and 1 ts vanilla. Beat until
smooth. Pour into prepared pan. Bake at 325 deg f for 55-60 minutes
or until edges are set (center will be soft). Cool in pan for 5
minutes. Remove sides of pan and cool cheese cake in refrogerator
overnight. Blend together sour cream, 1 tsp sugar and 1/2 tsp
vanilla. Spread on top of cake. Melt shortening and chocolate
together. Drizzle over topping on cake. Serve chilled.
Yields
16 Servings