Yield: 16 servings
|8½ ounce||Crushed chocolate wafers|
|16 ounces||Cream cheese, softened|
|12 ounces||Chocolate chips, melted|
|1 cup||Sour cream|
|6 tablespoons||Butter, softened|
|1 cup||Whipping cream|
|2 tablespoons||Butter, melted|
|½ ounce||Baking chocolate, melted|
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.