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

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.