Chocolate Cheesecake
Ingredients
Crust: | ||
1 and 1/4 cups chocolate wafer crumbs | ||
5 tbs unsalted butter, melted | ||
Filling: | ||
3 (8oz) packages cream cheese, softened | ||
1 cup sugar | ||
3 eggs | ||
2 tbs creme de cacao | ||
8 oz semi sweet chocolate melted and cooled slightly | ||
1 tsp vanilla | ||
1 and 1/2 cups sour cream | ||
1/2 cup whipping cream, whipped | ||
marishino cherries for decoration |
- Preheat the oven to 350 degrees.
- Combine the wafer crumbs and butter and press into the bottom and about 1 inch up the sides of a 9 inch spring form pan. Refrigerate while preparing the filling.
- For the filling beat cream cheese and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in creme de cacao, chocolate and vanilla.
- Fold in the sour cream.
- Pour into crumb lined pan and place on a baking sheet and bake for 1 hour.
- Turn off oven and cool cheese cake for 30 minutes in the oven with the door partially open. Remove from the oven a cool completely.
- Cover cake and refrigerate in the pan for at least 8 hours.
- To serve remove side of pan, then pipe whipped cream using a pastry bag on top of the cake or mound the center.
- Decorate with the cherries.
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