Creme de chocolate cheesecake
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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