Dana's Best Chocolate Cheesecake |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I got this recipe a long time ago from the back of a cannister of baking chocolate. I have also used the splenda/sugar for baking mix, low fat cream cheese, low fat sour cream,and even eggbeaters in place of the eggs and this cheesecake still comes out rich and creamy! Ingredients:
1 cup chocolate wafer crumbs |
1/4 cup butter or 1/4 cup margarine |
3 (8 ounce) packages cream cheese, softened |
1 1/4 cups sugar |
1 (8 ounce) container sour cream |
2 teaspoons vanilla extract |
1/2 cup cocoa |
2 tablespoons all-purpose flour |
3 eggs |
1/2 cup semi-sweet chocolate chips |
2 teaspoons shortening (do not use butter, margarine, spread or oil) |
Directions:
1. PreHeat oven to 450°F
2. Combine chocolate wafer crumbs and butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust.
3. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
5. Place Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
6. Drizzle over top.
7. Refrigerate overnight. Store covered in refrigerator.
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