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-CRUST-
8 1/2 oz Chocolate wafer pkg.
1/3 c Butter, melted
2 tb Sugar
1/4 ts Nutmeg
FILLING
3 Eggs
1 c Sugar
24 oz Cream cheese, softened
12 oz Semi-sweet chocolate pieces*
1 ts Vanilla extract
1/8 ts Salt
1 c Sour cream
Whipped cream, opt.
*melted Everyone has a favorite cheesecake recipe; this is mine.
CRUST – Crush chocolate wafers into fine crumbs.
Combine with butter, sugar and nutmeg. Press evenly over bottom and
sides, to 1/2 inch from the top of a 9-inch springform pan.
Refrigerate. FILLING – Beat eggs and sugar until light. Add softened
cream cheese and beat until smooth. Blend in melted chocolate,
vanilla, salt and sour cream thoroughly. Pour batter into crumb
crust. Bake at 350 for 1 hour, until cheesecake is just firm when pan
is jiggled slightly. Cool in pan on wire rack.
Refrigerate, covered, overnight.
If desired, top with whipped cream when served.
Yields
12 Servings
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