This is an incredibly rich dessert- a little bit goes a long, long way. It’s sooo yummy, though, and can be made in advance (2-3 days in the refrigerator or 3 weeks in the freezer- don’t forget to defrost before serving.)
I got this recipe in a promotional mailing years ago from a company called “Great American Home Baking”. I can’t find an online presence for them.
Chocolate lovers rejoice! PS- this will blow your diet out of the water.
2 c chocolate wafer crumbs
5 T melted butter
3 – 8oz pkgs cream cheese, room temperature
1 c granulated sugar
5 large eggs
2 oz semi sweet chocolate, melted
6 oz semi sweet chocolate, melted
1/2 c sour cream
To prepare crust: in a medium bowl mix together chocolate crumbs and melted butter until well blended. Press into a 9″ springform pan. (I line the bottom of the pan with parchment paper).
Preheat oven to 300 degrees.
In a large bowl beat together cream cheese, sugar and eggs at medium speed until smooth. Spoon half into crust.
Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in pan to make swirls.
Bake for 50 minutes. Cool completely then chill, in pan covered in plastic wrap, for 2 hours.
After chilled carefully remove pan. (Cover now to freeze; thaw before frosting.)
To prepare frosting mix chocolate and sour cream in a small bowl. Spread over cheesecake and refrigerate until frosting is set. This frosting is easy to pipe so you can “pretty it up” if you want to.