1/2 8 1/2-oz package chocolate 2 tb Cornstarch
-wafers 4 lg Eggs
1 tb Butter, softened 1 tb Vanilla
4 8-oz packages cream cheese, 3 1-oz squares semisweet
-softened -chocolate, melted & cooled
1/2 c Sugar 1 8-oz container sour cream
1. Heat oven to 300’F. Crush chocolate wafers in food processor or in
plastic bag with rolling pin. Add butter and process or knead into
crumbs. Pat into bottom of an oiled 9-inch spring-form pan. Bake 10
minutes.
2. In the large bowl of an electric mixer, beat cream cheese until
fluffy. Stir together sugar and cornstarch. Beat into cream cheese
mixture.
3. Add eggs to mixture one at a time, beating after each addition.
Fold in vanilla, chocolate, and sour cream until uniformly combined.
4. Turn cheesecake mixture into hot, crumb-lined pan. Carefully
return to oven. Bake until center of cake seems to be almost set when
the pan is gently tapped-about 1 hour. Turn off oven and allow cake
to sit in oven 1 hour longer.
5. Remove pan from oven; cool to room temperature. Cover without
touching surface of cake. Place in refrigerator overnight.
6. To serve, loosen cake from side of pan with a spatula. Remove side
of pan. Place cake on serving platter. Decorate with whipped cream,
if de- sired.
Country Living Holidays/92 Scanned & fixed by Di Pahl & gg
Yields
12 servings