Chocolate Frosted Cheesecake

by Kathleen Morrison

SERVINGS

8 servings scale / convert

INGREDIENTS

Crust
2 cups chocolate wafer crumbs
5 tbsp. butter, melted

Filling
1-1/2 lb. cream cheese, room temperature
1 cup sugar
5 eggs
2 oz. semisweet chocolate, melted

Frosting
6 oz. semisweet chocolate, melted
1/2 cup sour cream

INSTRUCTIONS

To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan. Preheat oven to 300°F.

To prepare filling, in a large bowl, beat together cream cheese, sugar and eggs at Medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.

Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours. Uncover cheesecake. Carefully remove the side of pan. To prepare frosting in a small bowl,mix together chocolate and sour cream. Spread over cheesecake. Can make decorative edges. Chill briefly until frosting is set.C heesecake can be made 2-3 days in advance and kept, covered with plastic wrap, in the refrigerator or the cake can be frozen for up to 3 weeks. Defrost before serving.

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