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Chocolate Cheesecake I
Ingredients
- 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
- 1 Tbsp. instant coffee powder or granules
- 4 large eggs
- 1 container sour cream
- 2 Tbsp. sugar
- chocolate syrup and strawberries for garnish
Directions
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
Chocolate Cheesecake II
Crust:
- 2 cups chocolate cookie crumbs
- 5 Tbsp. melted butter
Filling:
- 3 packages. cream cheese, at room temperature
- 1 cup sugar
- 5 large eggs
- 2 squares semisweet chocolate, melted
Frosting:
- 6 squares semisweet chocolate, melted
- 1/2 cup sour cream
Directions
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9 inch springform pan. Preheat oven to 300 degrees F. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer pan to a 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.
By Robin from Washington, IA
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