CHOCOLATE CHEESECAKE WITH SOUR CREAM FROSTING
Steps:
- Crust: In a medium bowl, mix together chocolate crumbs, and melted butter until well blended. Press gently into a 9 inch spring form pan. Preheat oven to 300 degrees F Filling: In a large mixing bowl, gently beat together cream cheese, sugar, and eggs until smooth. Avoid allowing too many air bubbles, so the cheesecake will be less likely to crack. Spoon HALF of the mixture into the crust. Stir melted chocolate into the remaining half of mixture. Drizzle into into batter in crust to make swirls. Bake: bake cheesecake for 50 minutes or until not jiggly in the middle. Shut off oven and block door open to begin cooling. After 5 or 10 minutes, transfer to cooling rack and allow to cool completely. The slower the cheesecake cools, the less it's likely to crack. Transfer cheesecake to serving plate, leaving it in the springform pan. Cover with plastic wrap , and chill for 2 hours. Uncover the cheesecake, and carefully run a butter knife between the spring form pan and the crust. Gently remove the pan. Frosting: Mix together melted chocolate and sour cream. Spread over sides and top of cheesecake, piping the top outer edge if desired. Chill briefly until frosting is set. Tip: Cheesecake can be made up to 3 days in advance and kept covered with plastic wrap in the refrigerator until ready to serve.
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