Can be frozen for up to 3 weeks.
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- 2 cup(s) chocolate wafer crumbs
- 5 tablespoon(s) melted butter
- 3 package(s) cream cheese 8 oz size, softened
- 1 cup(s) granulated sugar
- 5 eggs
- 2 ounce(s) semisweet chocolate melted
- 6 ounce(s) semisweet chocolate melted
- 1/2 cup(s) sour cream
- 1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9in spring form pan.
- 2. Preheat oven to 300*F
- 3. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth fluffy. Spoon half of cream cheese mixture into crust.
- 4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
- 5. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.
- 6. Transfer cheesecake to a serving plate, cover with plastic wrap and chill for 2 hours.
- 7. Uncover cheesecake; carefully remove the side of the pan.
- 8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.
This recipe is a personal recipe added by NurseELB and has not been tested or endorsed by MyRecipes.
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Chocolate cheesecake Recipe at a Glance
- COURSE: Cakes/Frostings