Jessica's chocolate brownie cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate wafer crumbs |
| 1 | tablespoon | Butter; melted |
| 12 | ounces | Semisweet chocolate morsels |
| 24 | ounces | Cream cheese; softened |
| 1 | cup | Sugar |
| 3 | Eggs | |
| 8 | ounces | Sour cream |
| 1 | teaspoon | Vanilla extract salt |
| 1½ | cup | Brownies; cut in 1\" cubes |
| Whipped cream; optional | ||
Directions
NORMA WRENN
Combine crumbs and butter, stirring well. Firmly press crumb mixture evenly on bottom of a 9-inch springform pan. Set aside. Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside. Beat cream cheese in a large bowl at high speed of an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla, and salt; mix well. Add melted chocolate; mix well. Fold in brownie cubes. Pour batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until cheesecake is set. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. Garnish with whipped cream, if desired. SOURCE: The Mystic Seaport All Seasons Cookbook from America's Best Cooking 1990 Hometown Collection; Oxmoor House Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 3, 1998