Rich chocolate cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chocolate wafer crumbs |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Butter -- melted |
| 24 | ounces | Cream cheese -- softened |
| ¾ | cup | Sugar |
| 3 | Eggs | |
| 8 | ounces | Sour cream |
| 6 | Squares semisweet chocolate | |
| Melted | ||
| 1 | tablespoon | Cocoa |
| ¾ | teaspoon | Cocoa |
| 1½ | teaspoon | Vanilla extract |
| ½ | cup | Whipping cream -- whipped |
Directions
Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional) Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes.
Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.
Recipe By : Southern Living