-CRUST-
2 c Chocolate wafer crumbs
5 tb Melted butter
FILLING
24 oz Cream cheese; at room
-temperature
1 c Sugar
5 lg Eggs
2 oz Semisweet chocolate; melted
-(2 squares)
FROSTING
6 oz Semisweet chocolate; melted
-(6 squares)
1/2 c Sour cream
To prepare crust, in a medium bowl, mix together chocolate crumbs and
melted butter until well blended. Press into a 9″ springform pan. Preheat
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 cream
cheese mixture until well blended. Drizzle over batter in crust to make
swirls. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool
completely. Transfer cheesecake to a serving plate, cover with plastic wrap
and chill for 2 hours. Uncover cheesecake. Carefully remove the side of
pan. To prepare frosting in a small bowl, mix together chocolate and sour
cream. Spread over cheesecake. Can make decorative edges. Chill briefly
until frosting is set. Serve and enjoy.
Yields
5 Servings