- 2 cups chocolate wafer crumbs
- 5 tablespoons melted margarine
- 3 (8 oz.) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 5 large egg, (or substitutes)
- 2 ounces semisweet chocolate, melted
- 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