Chocolate cheese cake (star 07/14/93)

Yield: 16 servings

Measure 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

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.

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