Velvet Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Ingredients:
38 oreo cookies, divided |
5 tablespoons butter, melted |
5 ounces semisweet chocolate |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
2 tablespoons sugar |
1 1/2 cups sour cream |
2 eggs |
1 teaspoon vanilla extract |
fresh raspberry |
mint sprig |
chocolate curls (you can use dark or white chocolate. draw a vegetable peeler at an angle across the chocolate) |
Directions:
1. Finely crush 24 cookies; mix crushed cookies and butter in bowl.
2. Press firmly on bottomof 9-inch springform pan.
3. Stand remaining 14 cookies around the edge of pan, pressing firmly into crumb mixture.
4. Set aside.
5. Melt 4 ounces chocolate in small saucepan over low heat; set aside.
6. Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed until creamy.
7. Beat in 1/2 cup sour cream, eggs and vanilla until smooth.
8. Blend in melted chocolate.
9. Pour into prepared crust.
10. Bake at 325° for 35-40 minutes or until cheesecake is slightly puffed and center is set.
11. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake.
12. Bake 5 minutes more.
13. Cool to room temperature.
14. Melt remaining 1 ounce chocolate; drizzle over cheesecake.
15. Refrigerate at least 4 hours.
16. Garnish with raspberries, mint and chocolate curls.
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