Directions:
- PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
- BEAT cream cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
- BAKE 50 to 55 minute or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.
- MIX remaining 3/4 cup sour cream and the powdered sugar. Serve spooned over cheesecake. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 711.91 Kcal (2981 kJ) | ||
| Calories from fat | 235.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 17.9mg | 6% | |
| Sodium | 730.99mg | 30% | |
| Potassium | 1225.84mg | 26% | |
| Total Carbs | 108.84g | 36% | |
| Sugars | 79.83g | 319% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 165.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 338.14 Kcal (1416 kJ) | ||
| Calories from fat | 111.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 40% | |
|---|---|---|---|
| Cholesterol | 8.5mg | 6% | |
| Sodium | 347.2mg | 30% | |
| Potassium | 582.24mg | 26% | |
| Total Carbs | 51.7g | 36% | |
| Sugars | 37.92g | 319% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 5.87g | 25% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 78.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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