Mexican Hot Chocolate Cheesecake

By rossboys

Ingredients

• Crust:
• 1-1/2 cups chocolate cookie crumbs
• 5 Tbsp butter
• Filling:
• 3 pkgs (8oz) cream cheese, softened
• 1 cup sour cream
• 1/2 cup sugar
• 12 oz semi-sweet chocolate chips, melted & cooled
• 1 tsp vanilla
• 1/2 tsp cayenne pepper
• 2 tsp cinnamon
• 4 eggs

Preparation

Step 1

Combine crumbs and butter in a bowl. Press crust into bottom and 1 inch up the sides of a 9" springform pan. Bake at 325 deg for 10 min or until set. Cool before filling.

Beat all ingredients except eggs in a mixer. Add eggs one at a time, blending on low speed. Pour filling into crust. Bake at 325 deg 50 to 55 minutes or until center is almost set.

Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.