Chocolate cheesecake #08
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (8.5-oz) chocolate cookies |
| ½ | cup | Butter; melted |
| 4 | Eggs | |
| 16 | ounces | Semisweet chocolate |
| 2 | tablespoons | Cocoa |
| ¼ | cup | Sweet butter; melted |
| ½ | teaspoon | Cinnamon |
| 1 | cup | Sugar |
| 1½ | pounds | Cream cheese; softened |
| 1 | teaspoon | Vanilla extract |
| 3 | cups | Sour cream |
Directions
From: SHARON SCAIRPON <scairpon@...> Date: 21 Mar 1994 13:18:19 -0500 Here's a very good, rich and expensive to make recipe from Annemarie's Personal Cook Book, Bartholomew house, 1968.
In a blender, or with a rolling pin, crush the chocolate cookies. You should have about 2 cups. Mix with cinnamon and the half cup of melted butter. Press crumbs firmly to the bottom and side of a 9" spring form pan.
Chill.
Beat sugar with eggs until light & fluffy. Add the cream cheese gradually, beating well after each addition. Melt the chocolate and add to the egg mixture along with the vanilla, cocoa, and sour cream, beating constantly.
Add the melted sweet butter. Mix well. Pour the mixture into the chilled pie shell and bake in a 350 degree F. oven for 45 minutes. Chill overnight in the refrigerator.
To serve, remove from spring form pan and decorate with chocolate shavings or candied violets and whipped cream. This is a very rich cake so serve in small slices. Serves about 20. REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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