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This recipe for CHOCOLATE CHEESECAKE, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 pkg. (8 ounces) chocolate wafers, crushed fine (about (2 cups)

c. sugar

1 t. ground cinnamon

6 T. margarine or butter, melted


3 pkgs. (8 ounces each) cream cheese, at room temperature

1 c. sugar

1 c. semisweet chocolate chips, melted and cooled

3 T. all purpose flour

3 large eggs, at room temperature

2 T. heavy cream

2 t. vanilla extract


c. sour cream

t. vanilla extract

Heat oven to 400 . Have a 9" spring-form pan ready. To make crust, thoroughly mix crust ingredient in a small bowl Press firmly on bottom and 2 inches up sides of ungreased spring-form pan. Bake 10 minutes. Cool on wire rack 1015 minutes. Reduce oven to 300 F. To make filling: beat cream cheese in a large bowl with electric mix until smooth. Add sugar, chocolate and flour. Beat until well blended and fluffy. Add eggs, one at a time, beating well after each. Beat in cream and vanilla. Pour into cooled crust. Baked in middle of oven 60 to 65 minutes until filling is set. Remove to rack to cool 10 minutes. Carefully run small spatula between sides of pan and crust to loosen. Do not remove sides. To make topping: mix sour cream and vanilla in small bowl until smooth. Spread over hot cheesecake. Chill several hours or overnight before removing sides of pan. To garnish, drizzle melted chocolate piped through the snipped corner of a plastic sandwich-size food storage bag. Makes 16 servings.




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