Sweetheart Chocolate Cheesecake

For Chocolate Crumb Crust:

1 1/2 cups vanilla wafer crumbs (about 45 wafers)

6 tablespoons powdered sugar

6 tablespoons powdered unsweetened cocoa

6 tablespoons melted butter or margarine

For filling:

Three 8-ounce packages cream cheese, softened

1 1/4 cups sugar

2 teaspoons vanilla extract

1/2 cup dairy sour cream

1/3 cup unsweetened cocoa powder

1 tablespoon all-purpose flour

3 eggs

To prepare Chocolate Crumb Crust:

Preheat oven to 350 degrees F. Stir together wafer crumbs, powdered sugar, 6 tablespoons cocoa and the melted butter or margarine. Press mixture onto bottom and to 1-inch up side of 9-inch springform pan. Bake 8 minutes. Cool slightly.

To make cheesecake:

Heat oven to 450 degrees F. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating until smooth. Beat in sour cream. Add cocoa and flour; beat until blended. Add eggs; beat just until blended. Pour batter into prepared crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 40 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate 4 to 6 hours.

Just before serving, garnish with chocolate-covered strawberries, or other topping, if desired. Cover; refrigerate leftover cheesecake.

Makes 12 servings.


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