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1 1/3 cups semisweet chocolate chips 3 (8-ounce) packages cream cheese, softened 1 1/2 cups sugar 3 eggs 1 tablespoon cocoa 1 1/2 teaspoons vanilla 1 (8-ounce) carton sour cream Chocolate Wafer Crust: 1 1/2 cups chocolate wafer crumbs 1/3 cup butter, melted Whipped Cream Frosting: 3 tablespoons cocoa 2 tablespoons confectioners sugar 1 teaspoon vanilla 1 1/2 cups whipping cream Place semisweet chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate, cocoa, and vanilla; beat until blended. Stir in sour cream, blending well. Pour into prepared crust. Bake at 300 degrees for 1 hour and 40 minutes. Run a knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, spoon 2 cups whipped frosting into a decorating bag fitted with a large metal tip No. 2110. Set aside. Remove cheesecake from pan, and place on serving plate. Spread remaining frosting on top of cheesecake. Pipe reserved frosting on top as desired. Crust: Combine ingredients, stirring well. Press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 degrees for 6-8 minutes. Frosting: Combine all ingredients in a medium mixing bowl; beat until firm peaks form. Yield: one cheesecake. 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. |