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