-CRUST-
1 1/2 c Chocolate cookie crumbs
1/2 c Fine chopped almonds
1/4 c Melted butter
FILLING
1 lb Cream cheese; softened
2/3 c Sugar
3 Eggs
2 c Chocolate chips; melted and
-cooled
1 c Whipping cream
2 tb Butter
1 ts Vanilla
TOPPING
1 c Sour cream
1 1/2 ts Vanilla
1 tb Sugar
1/2 oz Unsweetened chocolate;
-melted
Heat oven to 325 degrees F. Butter a 9 inch springform pan. In a large
bowl, blend crust ingredients. Press into the bottom and up the sides
of the pan and refrigerate. In a large bowl beat the cream cheese and
2/3 cup sugar until smooth. Add the eggs one at a time, beating well
after each addition. Add melted chocolate chips and beat well. Add
whipping cream, 2 tbs butter and 1 tsp vanilla. Beat until smooth.
Pour into the prepared crust and bake for 55 to 65 minutes or until
edges are set. Center of cake will be soft. Cool in pan for 5 minutes
and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 tsp vanilla and 1 tbs
sugar. Stir until smooth. Spread over the cooled cheesecake. Drizzle
with the 1 oz melted chocolate in a lace pattern. Refrigerate several
hours or overnight before serving
Yields
12 servings
