Ingredients:
• For the crust: 2 cups – chocolate wafer crumbs
• 5 tbsp – melted Butter
• For the filling: 3 packages (8 ounces each) – Cream cheese (at room temperature)
• 1 cup – granulated Sugar
• 5 – eggs (large)
• 2 ounces – semisweet chocolate (melted)
• For the frosting: 6 ounces – semisweet chocolate (melted)
• 1/2 cup – sour Cream
Method:
- For the crust: In a medium-sized bowl, mix together the chocolate crumbs and melted butter until these blend well. Press into a 9-inch springform pan.
- Preheat an oven to 300 degrees F.
- For the filling: In a large bowl, beat together the cream cheese, sugar and eggs at medium speed until smooth and fluffy.
- Spoon half of the cream cheese mixture into the crust.
- Stir the chocolate into the remaining cream cheese mixture until it blends well.
- Drizzle over the batter in the crust in swirls.
- Bake the cheesecake for 50 minutes.
- Transfer the pan to a wire rack. Cool completely.
- Transfer the cheesecake to a serving plate, cover with a plastic wrap and chill for 2 hours.
- Uncover the cheesecake; carefully remove the side of the pan.
- For the frosting: In a small bowl, mix together the chocolate and sour cream.
- Spread over the cheesecake.
- Chill briefly until the frosting is set.
Recipe courtesy of Rakhi