Chocolate cheesecake

Chocolate cheesecake

Ingredients/Components

• water - 1/2 c
• semi-sweet chocolate pieces 1 1/3 c - 8 oz
• crushed chocolate wafers about 20 - 1 c
• melted butter or margarine - 1/4 c
• each pkg - 3 oz
• sugar - 1 c
• eggs - 2 item
• sour cream - 1 c
• vanilla extract - 1 tsp

How to make chocolate cheesecake:

In a small saucepan, heat the water to boiling. Add the chocolate and stir until melted. Cool. Combine crumbs and butter and press into the bottom of a 9-inch spring-form pan. Preheat the oven to 350°. In a large mixing bowl, cream (at medium speed) the cheese until light and fluffy. Add the sugar and eggs and continue beating until well blended.

Add melted chocolate and beat on low speed. Add sour cream and vanilla and continue beating until well blended. Pour batter into the prepared pan. Bake for 55 to 60 minutes. The side will be puffed and the center soft. The cake will firm up as it cools. Remove from oven. Place cake on a wire rack and cool for several hours before removing the sides of the pan.

To serve immediately: Garnish with confectioners sugar and chocolate curls. Serve at room temperature.

To freeze: Do not garnish. Wrap well and freeze up to 4 months.

To serve, unwrap and allow to thaw at room temperature for 3 to 4 hours. Garnish, if desired, before serving. Contains about 490 calories per serving. Serves 12 to 16.

Recipe categories: Cheesecake, Desserts, Southern u.s..