CHOCOLATE CHEESECAKE
Use crushed chocolate wafer cookies for the crust of this creamy Chocolate Cheesecake. You'll love the double-chocolate goodness of Chocolate Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h55m
Yield 12 servings, one slice each
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
- Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.
- Mix remaining 3/4 cup sour cream and the powdered sugar. Serve spooned over cheesecake. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 31 g, Protein 6 g
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