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A wonderful creamy frosted chocolate cheesecake. Ingredients:
CRUST:
1-1/2 cups chocolate wafer cumbs
1/2 cup finely chopped almonds
1/4 cup butter, melted
FILLING:
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
3 eggs
12 oz pkg (2 cups) semi-sweet chocolate chips, melted, cooled
1 cup whipping cream (heavy cream not Cool Whip)
2 tblsps melted butter
1 tsp vanilla
TOPPING:
1 cup dairy sour cream
1-1/2 tsps vanilla
1/2 oz (1/2 square) unsweetened chocolate, melted
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oven to 325. Butter 9-inch springform pan.
In a large bowl, blend crust ingredients. Press into bottom and up sides of prepared pan; refrigerate.
In a large bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate chips; beat well. Add whipping cream, 2 tablespoons of melted butter and 1 tsp vanilla; beat until smooth.
Pour into prepared crust. Bake at 325 for 55 to 65 minutes or until edges are set. The center of cheesecake will be soft.
Cool in pan 5 minutes; carefully remove sides of pan. Cool completely.
In small bowl, combine sour cream, 1-1/2 tsps vanilla and 1 tsp sugar; stir until smooth. Spread over cooled cheesecake. Drizzle with 1/2 oz melted chocolate.
Refrigerate several hours or overnight before serving.
NOTE: To minimize cracking in a cheesecake, place a shallow pan half full of water on lower oven rack during baking. Serves 16 Recipe submitted by: alexanderj1
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