Chocolate Cheesecake

By Hklbrries

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.

Ingredients

• Crust:
• 2 cups chocolate wafer crumbs
• 5 tbsp butter, melted
• Filling:
• 3 packages (8 ounce each) cream cheese, at room temperature
• 1 cup granulated sugar
• 5 large eggs
• 2 ounces (2 squares) semisweet chocolate, melted
• Frosting:
• 6 ounces (6 squares) semisweet chocolate, melted
• 1/2 cup sour cream

Details

Servings 1

Preparation

Step 1

To prepare crust, in medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9-inch springform pan.

Preheat oven to 375 F.

To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon 3 cups cream cheese mixture into crust.

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

Bake cheesecake for 1 hour. Transfer pan to a wire rack. Cool completely.

Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.

Uncover cheesecake; carefully remove the side of pan.

To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over top of cheesecake. Chill briefly until frosting is set.