Yield: 12 Servings
|1½ cup||Chocolate wafer crumbs|
|¼ teaspoon||Ground nutmeg|
|½ cup||Butter -- melted|
|24 ounces||Cream cheese -- softened|
|8 ounces||Sour cream|
|6 \N||Squares semisweet chocolate|
|1½ teaspoon||Vanilla extract|
|½ cup||Whipping cream -- whipped|
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