Ingredients
Crust
| 2 cups | chocolate wafer crumbs | | 5 tbsp. | butter, melted |
Filling
| 3 pkg. (8 oz. each) | cream cheese, at room temperature | | 1 cup | granulated sugar | | 5 | lg. eggs | | 2 squares (1 oz. each) | semi-sweet chocolate, melted |
Frosting
| 6 squares (1 oz. each) | semi-sweet chocolate, melted | | 1/2 cup | sour cream |
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Instructions
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°F.
Filling:
In a large bowl, beat together cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon hald of cream mixture into crust.
Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
Bake cheesecahe for 50 minutes. Transfer pan to wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours. Uncover. Carefully remove from side of pan.
Frosting:
In a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.
Author's Comments
Baking Tips:
Cheesecake can be made 2 to 3 days in advance and kept covered with plastic wrap in the refrigerator. Or the cake can be frozen up to 3 weeks. Defrost before serving.
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