Dark chocolate cheesecake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| KAREN ADLER (FNGP13B) | ||
| Vanilla cookie crust (see | ||
| Index) | ||
| 5 | Squares simisweet chocolate | |
| 3 | packs | (8-oz each) cream |
| Cheese; softened | ||
| ¾ | cup | Sugar |
| 3 | Whole; smilin' eggs | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Dairy sour cream |
Directions
IS IT CHEESECAKE; OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan. 2.
Melt chocolate over hot, not boiling, water; cool. 3. Preheat oven to very slow (275~). 4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan. 5. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate.
Garnish with whipped cream and chocolate curls, if you wish.