Yield: 12 servings
|8 ounces||Bittersweet or semi-sweet|
|1 pounds||Cream cheese|
|1 teaspoon||Vanilla extract|
|1½ cup||Sour cream|
|½ cup||Heavy Cream|
|¼ cup||Sour cream|
|\N \N||Chocolate curls for garnish|
WHIPPED CREAM TOPPING
Place chocolate in the top of a double boiler and melt over hot water, or place in a microwaveable bowl and microwave on medium for 2 to 3 minutes or until melted. Let cool. In a mixer, place the cheese and sugar and mix until blended. Add eggs and vanilla and mix until smooth. Blend in chocolate and sour cream. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 300F oven for 35 minutes or until the outer edge is set and the inner centre is still glossy. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. When completely cooled, and ready to serve, remove pan sides.
Prepare whipped cream topping; in a small bowl, whip cream until stiff peaks form and beat in sugar, sour cream and liquer. Spoon in a ring around top of cheesecake and sprinkle with chocolate curls.
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