Yield
16 servings (serving size: 1 wedge)

Using a food processor instead of a mixer makes this cheesecake creamier and smoother.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525°.

Step 3

Combine semisweet chocolate and milk in a bowl; microwave at high 45 seconds or until chocolate melts, stirring after 30 seconds. Cool.

Step 4

Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping, and sour cream, and process until blended.

Step 5

Spoon batter into prepared pan. Bake at 525° for 7 minutes. Reduce oven temperature to 250°, and bake 25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

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