Ingredients
Crust
2 cups chocolate wafer crumbs
5 Tbsp. melted butter or margarine
Cheese Filling
3 — 8 oz. pkgs. cream cheese—room temperature
1 cup sugar
5 eggs
2 oz. semisweet chocolate—melted
Frosting
6 oz. semisweet chocolate—melted
½ cup sour cream
Crust
2 cups chocolate wafer crumbs
5 Tbsp. melted butter or margarine
Cheese Filling
3 — 8 oz. pkgs. cream cheese—room temperature
1 cup sugar
5 eggs
2 oz. semisweet chocolate—melted
Frosting
6 oz. semisweet chocolate—melted
½ cup sour cream
Directions
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter or margarine until well blended. Press into a 9” spring form 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 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 to a wire rack. Cool completely.
Blend the frosting ingredients together and spread on cooled cake.
YIELDS: 1 - 9” CHEESE CAKE