Chocolate cheese cake (star 07/14/93)
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8½ | ounce | Crushed chocolate wafers |
| 16 | ounces | Cream cheese, softened |
| ⅔ | cup | Sugar |
| 3 | Eggs | |
| 12 | ounces | Chocolate chips, melted |
| 1 | cup | Sour cream |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Vanilla |
| 6 | tablespoons | Butter, softened |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Butter, melted |
| 1 | teaspoon | Vanilla |
| ½ | ounce | Baking chocolate, melted |
| ½ | teaspoon | Shortening |
Directions
FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING
In a medium bowl, combine crushed wafers and butter. Mix well. Press into the bottom and 2 inches up the sides of a 9" spring for pan. Refrigerate.
In a large bowl, Mix cream cheese and ⅔ cup sugar; beat ubtil smooth.
Add eggs, one at a time, beating well after each addition, until well blended. Add melted chocolate; beat well. Add whipping cream, 2 tb melted butter and 1 ts vanilla. Beat until smooth. Pour into prepared pan. Bake at 325 deg f for 55-60 minutes or until edges are set (center will be soft). Cool in pan for 5 minutes. Remove sides of pan and cool cheese cake in refrogerator overnight. Blend together sour cream, 1 tsp sugar and ½ tsp vanilla. Spread on top of cake. Melt shortening and chocolate together. Drizzle over topping on cake. Serve chilled.