Chocolate Cheesecake

Prep Time 30 mins
Cook Time 50 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 300  F
Servings: 10
Ingredients
    Crust:
  • 2 cup chocolate wafer crumbs
  • 5 tbsp melted butter
    • Filling:
  • 3 packages (8 oz.) cream cheese, room temperature
  • 1 cup sugar
  • 5 large eggs
  • 2 oz (2 squares) semisweet chocolate, melted
    • Frosting:
  • 6 oz (6 squares) semisweet chocolate, melted
  • 1/2 cup sour cream
Instructions
    Crust:
  1. 1

    In a medium bowl, mix together chocolate crumbs and melted butter. Press into a 9-inch springform pan. 

  2. 2

    Preheat oven to 300 degrees.

    3. Filling:
  3. 3

    In a large bowl, using an electric mixer set on medium speed, beat together cream cheese, sugar and eggs until fluffy. Spoon half the cream cheese mixture into the crust.

  4. 4

    Stir 2 oz. chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. 

  5. 5

    Bake for 50 minutes. Transfer the pan to a wire rack. Cool the cheesecake completely.

  6. 6

    Transfer the cheesecake to a serving plate, cover with plastic wrap and chill in the refrigerator at least 2 hours. 

  7. 7

    Uncover the cheesecake; carefully remove the side of pan. 

    8. Frosting:
  8. 8

    In a small bowl, mix together the 6 ounces chocolate and sour cream. Spread over top of cheesecake. Chill briefly until frosting is set.

Note

Cheesecake can be frozen up to 3 weeks. Defrost before serving.

Read it online: https://www.coorsrecipes.com/recipe/chocolate-cheesecake/