Chocolate Cheesecake

Crust:
2 c Chocolate wafer crumbs
5 tb Melted butter

Filling:
3 Pkg (8 oz) cream cheese, at room temperature
1 c Sugar
5 Eggs, large
2 oz (2 squares) semisweet chocolate, melted

Frosting:
6 oz (6 squares) semisweet chocolate, melted
1/2 c Sour cream

To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter til well blended. Press into 9" springform pan. Preheat oven to 300 degrees F. To prepare filling, in large bowl, beat together cream cheese, sugar and eggs at medium speed till smooth and fluffy. Spoon half of cream cheese mixture into crust.

Stir chocolate into cream cheese mixtue till well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, chill for 2 hours. Uncover cheesecake, carefully remove the side of pan. To prepare frosting, in small bowl mix together chocolate and sour cream. Spread over cheesecake. Chill briefly till frosting is set.

Cheesecake can be made 2 to 3 days in advance and kept, covered with platic wrap in the frige, or the cake can be frozen for up to 3 weeks. Defrost before serving.

Chocolate Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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