Rich chocolate cheesecake

Yield: 12 Servings

Measure Ingredient
1½ cup Chocolate wafer crumbs
¼ teaspoon Ground nutmeg
½ cup Butter -- melted
24 ounces Cream cheese -- softened
¾ cup Sugar
3 \N Eggs
8 ounces Sour cream
6 \N Squares semisweet chocolate
\N \N Melted
1 tablespoon Cocoa
¾ teaspoon Cocoa
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

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