Impressive to look at, this dessert will surely please cheesecake and chocolate lovers alike!
C 20 minutes preparation, 50
? minutes baking, 2 hours chilling
Makes one 9-inch cheesecake
Crust
2
5
cups chocolate wafer crumbs
tablespoons melted butter
Riling
3 packages (8 ounces each)
cream cheese, at room
temperature
1 cup granulated sugar
5 large eggs
2 ounces (2 squares) semisweet
chocolate, melted
Frosting
6 ounces (6 squares) semisweet
chocolate, melted
,, ½ cup sour cream
1 To prepare crust, in a medium
bowl, mix together chocolate
crumbs and melted butter until
well blended. Press into a 9-inch
springform pan.
2 Preheat oven to 300° F.
3 To prepare filling, in a large
bowl, beat together cream
cheese, sugar, and eggs at
medium speed until smooth and
fluffy. Spoon half of cream
cheese mixture into crust.
4 Stir chocolate into remaining
cream cheese mixture until well
blended. Drizzle over batter in
crust to make swirls.
5 Bake cheesecake for 50
minutes. Transfer pan to a wire
rack. Cool completely.
Great American Home Baking
6 Transfer cheesecake to a
ser ving plate, cover with plastic
wrap, and chill for 2 hours.
7 Uncover cheesecake; carefully
remove the side of pan.
8 To prepare frosting, in a small
bowl, mix together chocolate and
sour cream. Spread over
cheesecake. Chill briefly until
frosting is set.
1 I Baking Tips I 1
Cheesecake can be made 2 to
3 days in advance and kept,
. covered with plastic wrap, in
the refrigerator. Or, the cake
can be frozen for up to 3
weeks. Defrost before serving..
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