Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living March 2008

Gallery

Recipe Summary test

prep:
25 mins
bake:
1 hr 15 mins
cool:
1 hr
chill:
8 hrs
stand:
30 mins
total:
11 hrs 10 mins
Yield:
Makes 16 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Line bottom and sides of a 9-inch springform pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together 1 1/2 cups cookie crumbs and butter; press firmly onto bottom of prepared pan.

    Advertisement
  • Beat cream cheese at medium speed with an electric mixer until smooth. Add sour cream, sugar, and vanilla, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour into prepared crust.

  • Microwave chocolate morsels in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until smooth, stirring at 30-second intervals. Pour melted chocolate onto center of cheesecake batter. Swirl chocolate into batter using a small spatula. (Do not overstir.)

  • Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Cool on a wire rack 1 hour or until completely cool. Cover and chill at least 8 hours or up to 24 hours. Gently run a knife around outer edge of cheesecake to loosen; remove sides of pan and foil. Let stand for 30 minutes before serving. Sprinkle with remaining cookie crumbs.

Advertisement