Difficulty: Average
Freezes Well
Serves 16
Ingredients:
Crust
- 1 package (8-1/2 ounces) chocolate wafers
- 2 tablespoons sugar
- 1/3 cup butter or margarine, melted
- 1/4 teaspoon nutmeg
Filling
- 3 eggs
- 1 cup sugar
- 3 8-ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 2 6-ounce packages semi-sweet chocolate chips, melted
- 1/8 teaspoon salt
- 1 cup sour cream
Topping
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- chocolate shavings for garnish
Instructions:
- Preheat oven to 350 degrees.
- In an electric blender or with a rolling pin, crush chocolate wafers into fine crumbs.
- In medium bowl, combine wafer crumbs, 2 tablespoons sugar, melted butter and nutmeg.
- Mix until ingredients are well blended, then press evenly over bottom and side (to 1/2″ from top) of a 9″ spring-form pan.
- Refrigerate crust until needed.
- In large bowl of electric mixer at high speed, beat eggs with 1 cup sugar, until light.
- Beat in cream cheese until mixture is smooth.
- Add vanilla, melted chocolate, salt and sour cream. Beat until smooth.
- Turn into crumb crust and bake 1 hour or until cheesecake is just firm when pan is shaken gently.
- Cool cheesecake in pan on wire rack.
- Refrigerate, covered, overnight.
- Beat heavy cream with confectioners’ sugar, just until stiff.
- Remove sides of spring-form pan, then decorate cheesecake with whipped cream put through a pastry tube.
- Put chocolate shavings over whipped cream.
- Cut into small pieces to serve.