• 60minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) chocolate cookie crumbs

  2. 5 tablespoon(s) margarine or butter , melted

  3. 4 package(s) (8-ounces each)

  4. cream cheese , softened

  5. 1 container(s) (16-ounce)

  6. ready-to-spread chocolate frosting

  7. 1 tablespoon(s) instant-coffee powder or granules

  8. 4 large eggs

  9. 1 container(s) (8-ounce )

  10. sour cream

  11. 2 tablespoon(s) sugar

  12. Chocolate syrup and strawberries for garnish

Instructions Jump to Ingredients ↑

  1. In 9" by 3" springform pan, with hand, mix chocolate cookie crumbs and melted margarine or butter; press onto bottom of pan.

  2. Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat cream cheese, chocolate frosting, and instant-coffee powder or granules until smooth, scraping bowl often with rubber spatula. Add eggs; beat just until blended.

  3. Pour cream-cheese mixture over crust in pan. Bake cheesecake 1 hour. (Center of cheesecake may appear loose.) Cool cheesecake in pan on wire rack. Refrigerate cheesecake at least 6 hours.

  4. To serve, carefully remove side of springform pan. Place cheesecake on cake plate. In small bowl, combine sour cream and sugar. With small metal spatula, spread sour-cream mixture over top of cheesecake. Drizzle with chocolate syrup and garnish with strawberries.


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