Creme de chocolate cheesecake

Yield: 1 servings

Measure Ingredient
12-16 servings
¼ cup Butter, melted
¼ teaspoon Ground cinnamon
32 eaches Ounces cream cheese, softened
2 cups Sugar
4 larges Eggs
12 eaches Ounces semisweet chocolate chips, melted
Toasted almonds
8½ each Box thin chocolate wafers, crushed
1 tablespoon Unsweetened cocoa powder
1 teaspoon Pure almond extract
1 teaspoon Vanilla
2 cups Sour cream
Sweetened whipped cream
Chocolate shavings

CRUST

FILLING

GARNISH

Mix melted butter and cinnamon with crushed wafers. Press onto bottom of buttered 10-inch springform pan. Chill. IN large mixing bowl, beat cream cheese until light and fluffy. Gradually add sugar and eggs, one at a time, and beat well. Be sure batter is smooth.

Add melted chocolate, cocoa, almond and vanilla extracts. Blend in sour cream. Pour cream cheese mixture into crust. Bake at 350 F for 1 hour and 10 minutes or until all but a 2-inch diameter in center is set. Cool at room temperature before placing in refrigerator. May be made 1 day in advance. Serve with sweetened whipped cream, garnished with toasted almonds and chocolate shavings. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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