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FOR THE CRUST
8 1/2 oz Crushed chocolate wafers 6 tb Butter, softened
FOR THE FILLING
16 oz Cream cheese, softened 1 c Whipping cream
2/3 c Sugar 2 tb Butter, melted
3 Eggs 1 ts Vanilla
12 oz Chocolate chips, melted
FOR THE TOPPING
1 c Sour cream 1/2 oz Baking chocolate, melted
1 ts Sugar 1/2 ts Shortening
1/2 ts Vanilla
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.
Yields
16 servings
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