Rich Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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With seven children and 15 grandchildren, Mary Walker of Berlin, Maryland favors desserts that serve a bunch. Here's a special treat that will easily satisfy the chocolate cravings of up to 16 hungry people, she confirms. Ingredients:
1-1/2 cups chocolate wafer crumbs (about 24 wafers) |
1/4 cup butter, melted |
2 tablespoons sugar |
1/4 cup finely chopped almonds |
filling: |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
3 eggs |
1/3 cup strong brewed coffee |
1 teaspoon vanilla extract |
3/4 cup baking cocoa |
1 cup (6 ounces) semisweet chocolate chips |
topping: |
1 cup (8 ounces) sour cream |
2 tablespoons brown sugar |
1 teaspoon vanilla extract |
1/2 cup sliced almonds |
Directions:
1. In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla. Beat in cocoa just until blended. Stir in chocolate chips.
2. Pour into prepared crust. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set.
3. Remove from the oven; increase temperature to 425°. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 16 servings.
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