Chocolate Cheesecake


  • 1 1/2 cups chocolate cookie crumbs
  • 5 Tbsp. margarine or butter, melted
  • 4 packages. cream cheese, softened
  • 1 container ready-to-spread chocolate frosting
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  • 1 Tbsp. instant coffee powder or granules
  • 4 large eggs
  • 1 container sour cream
  • 2 Tbsp. sugar
  • chocolate syrup and strawberries for garnish


Early in day or day ahead:

In springform pan with hand, mix chocolate cookie crumbs and melted margarine or butter; press into pan.

Preheat oven to 350 degrees F. In large bowl with mixer at medium speed, beat cream cheese, chocolate frosting and instant coffee powder or granules until smooth, scraping bowl often with rubber spatula. Add eggs; beat just until blended. Pour cream cheese mixture over crust in pan. Bake cheesecake 1 hour.

Center of cheesecake may appear loose. Cool cheesecake in pan on wire rack. Refrigerate cheesecake at least 6 hours. To serve, carefully remove sides of springform pan. Place cheesecake on cake plate. In small bowl, combine sour cream and sugar. With small metal spatula, spread sour cream mixture over top of cheesecake. Drizzle with chocolate syrup and garnish with strawberries. Makes 20 servings.


By Robin from Washington, IA


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