Paul’s Birthday Chocolate Cheesecake

Leisa on Jun 28th 2005

Chocolate Cheesecake
Crust

  • 2 cups Chocolate Wafer crumbs
  • 5 tablespoons Butter, melted

    • or

  • Oreo Cookies Pulverized in a Food Processor

    • Filling

  • 3 packages (8 ounces each) Cream Cheese, at room temperature
  • 1 cup Sugar
  • 5 large Eggs
  • 2 ounces (2 squares) Semisweet Chocolate, melted

    • Frosting

  • 6 ounces (6 squares) Semisweet Chocolate, melted
  • 1/2 cup Sour Cream

    • Making the Cheesecake:

    1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.
    2. Preheat oven to 300 degrees.
    3. To prepare the filling, in a large bowl, beat together cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
    4. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
    5. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.
    6. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
    7. Uncover cheesecake and carefully remove the side of pan.
    8. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

    Cheesecake Tip:
    Cheesecake can be made 2 to 3 days in advance and kept, covered with plastic wrap, in the refrigerator. Or, the cake can be frozen for up to 3 weeks. Defrost before serving.

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