Close
Ingredients
| chocolate wafers (crumbs): 2 cups (crumbed) |
| salted butter (melted): 5 Tbl |
| cream cheese: 3 8oz packages (at room temperature) |
| granulated sugar: 1 cup |
| eggs: 5 (large) |
| semisweet baking chocolate squares: 2 oz (melted) |
| semisweet baking chocolate squares: 6 oz (melted) |
| sour cream: 1/2 cup |
Chocolate Cheesecake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- to prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended.
- Press into 9 inch springform pan.
- Preheat oven to 300.
- To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
- Spoon HALF of mixture into crust.
- Stir chocolate into remaining half of cream cheese mixture unil well blended.
- Drizzle over batter in crust to make swirls.
- Bake cheesecake for 50 minutes.
- Transfer pan to wire rack.
- Cool completely.
- Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
- Uncover cheesecake; carefully remove the side of pan.
- To prepare frosting, in a small bowl, mix together chocolate and sour cream.
- Spread over cheesecake.
- Chill briefly until frosting is set.
- Serve and enjoy!
- Baking tips: Cheesecake can be made 2-3 days in advance and kept, covered with plastic wrap, in the refrigerator.
- Or, the cake can be frozen for up to 3 weeks.
- Defrost before serving.