Chocolate Cheese Cake Recipe
Chocolate Crumb Crust
Preheat oven to 350 degrees.
In a small bowl, stir together 1+1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup cocoa. Stir in 1/4 cup melted butter. Press mixture onto the bottom and 1/2 inch up the sides of a 9-inch springform pan.
Bake 8 to 10 minutes. Cool.
Filling
3 packages (8 ounces each) cream cheese, softened
1+1/4 cups sugar
1/2 cup sour cream
1/4 cup cocoa
2 teaspoons vanilla
2 tablespoons all-purpose flour
3 eggs
Prepare the chocolate crumb crust; set aside.
Heat the oven to 450 degrees.
In a large mixer bowl, combine the cream cheese, sugar, sour cream, cocoa and vanilla; beat on medium speed until smooth. Add the flour and eggs; beat well. Pour into the prepared crust. Bake 10 minutes.
Without opening the oven door, decrease the temperature to 250 degrees; continue baking 30 minutes. (Cheesecake may not appear set in the middle.) Turn off the oven and leave the cheesecake in the oven for 30 minutes without opening the door. Remove from the oven. With a knife, loosen the cheesecake from the sides of the pan; cool to room temperature. Refrigerate overnight; remove the side of the pan. Makes 10 to 12 servings.
“Best Loved Chocolate Recipes”, Publications International, LTD., 1997
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