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September 1998 Issue
Chocolate
by Victoria Smith
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Chocolate Cheesecake

Crust:
  • 2 cups chocolate wafer crumbs
  • 5 tablespoons melted margarine
Filling:
  • 3 (8 oz.) packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large egg, (or substitutes)
  • 2 ounces semisweet chocolate, melted
Frosting:
  • 6 ounces semisweet chocolate, melted
  • 1/2 cup sour cream
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted margarine until well blended.  Press into a 9-inch spring form pan.

Pre-heat oven to 375 degrees F.

To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs (or substitutes) at medium speed until smooth and fluffy.  Spoon 3 cups mixture onto crust.

Stir chocolate into remaining mixture until well blended.  Drizzle over batter in crust to make swirls.

Bake cheesecake for 1 hour.  Transfer pan to 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 top of cheesecake.  Chill briefly until frosting is set.

Store in refrigerator.

  • Yields: 1 nine inch cheesecake
  • Preparation Time: 20 minutes preparation, 1 hour baking, 2 hours chilling
 
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