Ingredients Jump to Instructions ↓

  1. 8 1/2 ounces chocolate wafer crumbs

  2. 1/3 cup butter, melted

  3. 2 tablespoons granulated sugar

  4. 1/4 teaspoon ground nutmeg

  5. 3 large eggs

  6. 1 cup granulated sugar

  7. 3 (8-ounce) packages cream cheese, softened

  8. 2 cups semisweet chocolate chips

  9. 1 teaspoon vanilla extract

  10. 1/8 teaspoon salt

  11. 1 cup sour cream

  12. 1 cup cream, whipped

  13. 2 tablespoons powdered sugar

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, grind chocolate wafer crumbs until fine. Combine with melted butter, 2 tablespoons sugar, and nutmeg; mix well. Press evenly over the bottom and up the sides of a 9-inch springform pan. Chill.

  2. In a mixer bowl, combine eggs and 1 cup sugar. Beat at high speed until very thick and light. Add softened cream cheese and beat until smooth.

  3. Melt semisweet chocolate chips in the top of a double boiler over hot water. Cool. Blend into the cream cheese mixture with vanilla, salt, and sour cream.

  4. Pour into the prepared pan.

  5. Bake at 325°F (160°C) for 1 hour, or just until firm.

  6. Cool in the pan on a wire rack.

  7. Chill.

  8. Remove from the pan.

  9. Whip cream with powdered sugar until stiff. Spread over the cheesecake.


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