1 1/3 cups semisweet chocolate chips
3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
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.
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