Ingredients Jump to Instructions ↓

  1. 200 g Chocolate wafers finely

  2. Crushed 75 g Butter -- melted

  3. 700 g Cream cheese -- at room

  4. Temperature 200 g Granulated sugar

  5. 175 g Semisweet chocolate --

  6. Melted and cooled 20 g White flour

  7. 3 lg Eggs

  8. 30 ml Heavy cream

  9. 250 ml Sour cream

  10. 10 ml Vanilla

  11. 20 g Granulated sugar

  12. 1. Preheat oven to 200 ?CMix chocolate wafer

  13. 5 cm up the sides of an ungreased, 25-cm springform pan.

  14. 2. Bake the crust for 10 minutes. Remove from oven

  15. and place on rack to cool. Reduce oven temperature to 150 ?C .

  16. 3. Using an electric mixer, beat the cream cheese in

  17. a large bowl until it is smooth. 4. Add sugar, chocolate, and flour. Beat again, until

  18. the mixture is well blended and fluffy. 5. Add eggs, one at a time, beating again after each egg is added. 6. Beat in the cream and vanilla.

  19. 7. Pour mixture into the cooled crust. Place on

  20. 60 to 65 minutes, until filling is set. Remove from oven and cool on rack.

  21. 8. Blend sour cream, vanilla, and sugar together

Instructions Jump to Ingredients ↑

  1. until well mixed. Spread over top of cooled cheesecake. Chill several hours or overnight Author's Notes: You may have seen this on the cover of a recent magazine when you were standing in the grocery line. It makes a very rich, truly decadent chocolate cheesecake. A chocolate wafer is a crisp chocolate cookie about three inches in diameter and an eigth of an inch thick. If you can't find them, you can substitute any kind of dry crunchy chocolate-flavored cookie. You can make the crust and filling in a food processor if you have one. It makes it a lot easier. Difficulty : moderate. Precision : measure carefully. Recipe By : Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA


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