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Rich Chocolate Cheesecake

            Rich  Chocolate  Cheesecake

Chocolate Cookie Crust

1 (12 oz) package semisweet chocolate chips
4 (8 oz) packages cream cheese, softened
2 cups sugar
4 eggs
1 T cocoa
2 tsp vanilla
1 (16 oz) carton commercial sour cream
Whipped cream

Chocolate Cookie Crust

Crush enough Oreo cookies (filling included) in food processor to make 1 2/3  cups of cookie crumbs.  Press chocolate cookie crumbs on bottom and ½ inch up the sides of a 10-inch springform pan. 

If you don’t have a food processor remove cookie centers and use whatever method you prefer to make 1 2/3 cups of crushed cookies.  Add ¼ cup melted butter to cookie crumbs.  Press chocolate cookie crumbs on bottom and ½ inch up the sides of a 10-inch springform pan. 

Melt chocolate chips either in microwave or in top of double boiler. 

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 pan.  Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled).  Let cool to room temperature on a wire rack; chill at least 8 hours.  Garnish each serving with whipped cream.  Yield:  10-12 servings. 


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