-CRUST-
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
4 1/2 tb Margarine
-CHEESE CAKE-
6 pk Cream cheese, 3oz.
1 1/8 c Sugar
3 tb Cocoa
1 1/2 ds Salt
3 lg Eggs
12 oz Milk chocolate,broken
12 oz Sour cream
1 1/2 ts Vanilla
3 tb Sugar
Combine the first ingredients and press into the bottom and up the
sides of the pan. (Use a spring form pan) Beat cream cheese until
fluffy. Add 3/4 cup sugar, cocoa and salt. Beat until well mixed. Add
eggs, one at a time, beating after each addition. Stir in melted
chocolate, half the sour cream, and 1/2 teaspoon vanilla. Pour into
prepared pan. Bake at 325 deg for 40 minutes. Turn off oven and leave
cheese cake in closed oven for 30 minutes. Remove from oven and run a
knife around the rim. Cool in pan on wire rack. Cover and chill in
pan for 8 hours. Or freeze for up to 3 months. Remove sides of spring
form pan. Combine remaining sour cream, 1/2 ts vanilla, 2 tablespoons
sugar. Spread over top of cheese cake. Makes one cheese cake. Note::
use low fat or no fat cream cheese and sour cream for a lighter cake.
This recipe makes one 10″ cake!
Yields
12 Servings
