Yield: 12 Servings
|1 pack||(8.5-oz) chocolate wafers|
|⅓ cup||Butter; melted|
|24 ounces||Cream cheese; softened|
|12 ounces||Semi-sweet chocolate pieces; melted|
|1 teaspoon||Vanilla extract|
|1 cup||Sour cream|
|Whipped cream; optional|
Date: Sun, 25 Feb 1996 00:00:24 GMT CRUST - Crush chocolate wafers into fine crumbs. Combine with butter, sugar and nutmeg. Press evenly over bottom and sides, to ½ inch from the top of a 9-inch springform pan. Refrigerate.
FILLING - Beat eggs and sugar until light. Add softened cream cheese and beat until smooth. Blend in melted chocolate, vanilla, salt and sour cream thoroughly. Pour batter into crumb crust. Bake at 350 for 1 hour, until cheesecake is just firm when pan is jiggled slightly. Cool in pan on wire rack. Refrigerate, covered, overnight. If desired, top with whipped cream when served.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .