|
|
|
Crust 6 Tbsp. margarine, melted 1 1/2 c. chocolate cookie crumbs or graham cracker crumbs Preheat oven to 375. Mix melted margarine and crumbs and press in bottom of 9" spring form pan. Bake 5-6 minutes. Remove from oven and add filling. Filling 2 8-oz. cream cheese 16 oz. sour cream 3 eggs 1 c. sugar 1 Tbsp. vanilla Combine warm cheese, sour cream, and eggs to room temperature. Beat cheese with sugar until fluffy. Add eggs 1 at a time, then add vanilla. Fold in sour cream. Pour filling over crust. Bake at 375 for 30 minutes. Turn off the oven and let cheesecake cool in oven for 1 hour. Chill in refrigerator overnight before adding drizzle. Drizzle 1 c. confectioner's sugar 1 Tbsp. water 1 Tbsp. corn syrup 1 Tbsp. chocolate chips In top of a double boiler, heat sugar, water, and corn syrup, stirring constantly. When hot, add chocolate chips and melt, still stirring constantly. Immediately drizzle hot chocolate over the cheese cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |