Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | -DGSV43A |
1 cup | Graham cracker crumbs |
3 tablespoons | Sugar |
3 tablespoons | Margarine |
16 ounces | Cream cheese |
¾ cup | Sugar |
⅓ cup | Cocoa |
1 teaspoon | Vanilla |
2 \N | Eggs |
1 cup | Sour cream |
2 tablespoons | Sugar |
1 teaspoon | Vanilla |
Combine crumbs; sugar, and margarine; press onto bottom and sides of 9" springform pan.Combine softened cream cheese, sugar, cocoa and vanilla, mixing on electric mixer until well blended. Blend in eggs; pour into crust. Bake at 375* for 30 minutes. Combine sour cream, sugar and vanilla; carefully spread over cheesecake. Bake at 425*, 10 minutes. Loosen cake from rim of pan. Cool; remove rim. Chill.
From Philadelphia Brand Cream Cheese Cookbook.