CHOCOLATE CHEESECAKE
This is a cheesecake with a chocolate frosting on it that can be made 2 or 3 days in advance and kept covered in plastic wrap in the refrigerator. Awesome!
Provided by Nancy Allen
Categories Cakes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Crust-In a medium bowl, mix together chocolate crumbs and melted butter until blended. Press into a 9 inch springform pan. Preheat oven to 300.
- 2. Filling-In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
- 3. Stir the melted 2oz (2 squares) in the remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
- 4. Bake cheesecake 50 minutes or until cheesecake tests done. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
- 5. Uncover cheesecake; carefully remove the side of pan. Frosting- in a small bowl, mix together the 6oz. (6 squares) melted chocolate and sour cream. spread over cheesecake. Chill until frosting is set.
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