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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Crust:
1-1/2 cups chocolate cookie crumbs
1/2 cup almonds, finely chopped
1/4 cup butter, melted
Filling:
1 lb. cream cheese, softened
2/3 cup sugar
3 eggs
2 cups chocolate chips, melted and cooled
1 cup whipping cream
2 tbsp. butter
1 tsp. vanilla
Topping:
1 cup sour cream
1-1/2 tsp. vanilla
1 tbsp. sugar
1/2 oz. unsweetened chocolate, melted
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Directions:
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Heat oven to 325°F. Butter a 9-inch springform pan. In a large bowl, blend crust ingredients. Press into the bottom and up the sides of the pan and refrigerate.
In a large bowl beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping cream, 2 tbsp. butter and 1 tsp. vanilla. Beat until smooth. Pour into the prepared crust and bake for 55 to 65 minutes or until edges are set. Center of cake will be soft.
Cool in pan for 5 minutes and then carefully remove the sides of the pan and cool completely. In a small bowl combine the sour cream, 1-1/2 tsp. vanilla and 1 tbsp. sugar. Stir until smooth. Spread over the cooled cheesecake. Drizzle with the 1 oz. melted chocolate in a lace pattern. Refrigerate several hours or overnight before serving.
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