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Chocolate Cheesecake I
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Crumb Crust:
1 pkg. (8 1/2 Oz.) chocolate wafers, crushed fine, (about 2 Cups)
1/4 cup granulated sugar
1 tsp. ground cinnamon
6 tsp. butter or margarine, melted
Filling:
3 Pkg. (8 oz. each) cream cheese, at room temperature
1 cup granulated sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted and cooled
3 tbl. all purpose flour
3 large eggs, at room temperature
2 tbl. heavy cream
2 tsp. vanilla extract
Topping:
3/4 cup sour cream
3/4 tsp. vanilla extract
For garnish: Melted semisweet chocolate
Heat oven to 400 deg. F. Have 9" springform pan ready.
To make crust:
thoroughly mix crust ingredients in small bowl. Press firmly on bottom and 2" up sides of ungreased springform pan. Bake 10 minutes. Cool on wire rack 10 to 15 minutes. Reduce oven temperature to 300 deg.
To make filling:
beat cream cheese in a large bowl with electric mixer 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. Bake 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.
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