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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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If you like chocolate, and who doesn't, you will enjoy this cheesecake. Cake should be refrigerated 4 hours or overnight before serving. Check cake after one hour of cooking......may need an additional 5 minutes. Ingredients:
24 nabisco chocolate wafer cookies, finely crushed (about 1-1/3 cups crumbs) |
1/4 cup margarine or 1/4 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 1/4 cups sour cream, divided |
1 cup granulated sugar |
1/2 cup cocoa powder |
2 tablespoons flour |
1 teaspoon vanilla |
2 eggs |
3/4 cup powdered sugar |
Directions:
1. Preheat oven to 300°F if using a silver 8-inch springform pan (or to 275°F if using a dark nonstick 8-inch springform pan).
2. Mix cookie crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.
3. Beat cream cheese in large bowl with electric mixer on medium speed until well blended.
4. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
5. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
6. Pour over crust.
7. Bake 1 hour to 1 hour 5 minutes or until center is almost set.
8. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
9. Mix remaining 3/4 cup sour cream and the powdered sugar.
10. Serve spooned over the cheesecake. Store leftover cheesecake in refrigerator.
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