Fudge Cheesecake

By ezunich

Ingredients

• 1 1/4 cups sugar, divided
• 1 tbs margarine, melted
• 1 egg white
• 16 chocolate graham crackers broken into pieces
• 3 (1 oz) semisweet chocolate squares tablespoons
• 3 tbs dark rum
• 1/4 cup chocolate syrup (
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) package light cream cheese, softened
• 3 tbs cocoa, divided
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 large eggs
• 1 (8 oz) container light sour cream
• 2 tbs sugar

Details

Servings 12

Preparation

Step 1

Process 1/4 cup sugar and next 3 ingredients in a food processor until coarsely ground. Press mixture onto bottom and 1 inch up sides of a lightly greased 8-inch springform pan.

Bake at 350° for 10 minutes. Cool on a wire rack.

Microwave chocolate squares and rum in a 2-cup glass measuring cup a high 1 minute or until chocolate melts, stirring twice. Stir in chocolate syrup until smooth.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, 2 tbs cocoa, vanilla and salt, beating until smooth. Add chocolate mixture, and beat at medium speed until blended. Add eggs 1 at a tie, beating until blended after each addition. Pour into crust.

Bake at 300° for 40 minutes or until almost set. Turn oven off.

Stir together sour cram, 2 tbs sugar and remaining 1 tbs cocoa. Spread over cheesecake. Let cheesecake stand in oven with oven door closed 45 minutes. Remove from oven; run a knife around edges to loosen sides. Cool on a wire rack; cover and chill at least 8 hours.