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Light Creamy Chocolate Cheesecake
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2 c. graham cracker crumbs
3/4 c. butter, melted
1 (12 oz.) pkg. semisweet chocolate
morsels
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 tbsp. cocoa
2 tsp. vanilla extract
1 (16 oz.) ctn. commercial sour cream
Combine graham cracker crumbs and melted butter, mixing well; firmly press on bottom and sides of a 9 inch springform pan. Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, heating well after each addition. Stir in melted chocolate, cocoa and vanilla; beat until blended. Serves 12. Stir in sour cream, blending well. Pour into prepared pan. Bake at 300 degrees for 1 hour and 40 minutes (center may be soft but will firm when chilled) Let cool to room temperature on a wire rack; chill at least 5 hours. Remove sides of pan. Garnish with chocolate curls, if desired. Calories per serving 697. Protein 9.4, fat 52.3, carbohydrate 53.1, iron 2.3, cholesterol 163, sodium 427, calcium 114.
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