Title: Chocolate Cheese Cake (Star 07/14/93)
Categories: Cake Dessert Snack
Yield: 16 Servings
| FOR THE CRUST |
| 8 1/2 | oz | Crushed chocolate wafers |
| 6 | tb | Butter, softened |
| FOR THE FILLING |
| 16 | oz | Cream cheese, softened |
| 2/3 | c | Sugar |
| 3 | | Eggs |
| 12 | oz | Chocolate chips, melted |
| 1 | c | Whipping cream |
| 2 | tb | Butter, melted |
| 1 | ts | Vanilla |
| FOR THE TOPPING |
| 1 | c | Sour cream |
| 1 | ts | Sugar |
| 1/2 | ts | Vanilla |
| 1/2 | oz | Baking chocolate, melted |
| 1/2 | ts | Shortening |
In a medium bowl, combine crushed wafers and butter. Mix well. Press into
the bottom and 2 inches up the sides of a 9" spring for pan. Refrigerate.
In a large bowl, Mix cream cheese and 2/3 cup sugar; beat ubtil smooth. Add
eggs, one at a time, beating well after each addition, until well blended.
Add melted chocolate; beat well. Add whipping cream, 2 tb melted butter and
1 ts vanilla. Beat until smooth. Pour into prepared pan. Bake at 325 deg f
for 55-60 minutes or until edges are set (center will be soft). Cool in pan
for 5 minutes. Remove sides of pan and cool cheese cake in refrogerator
overnight. Blend together sour cream, 1 tsp sugar and 1/2 tsp vanilla.
Spread on top of cake. Melt shortening and chocolate together. Drizzle over
topping on cake. Serve chilled.