Not to brag or anything, but we're pretty proud of this five-star Velvet Chocolate Cheesecake-and awfully pleased with the fan mail it gets from reviewers!
Provided by My Food and Family
Categories Baking Ingredients
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F if using a silver 8-inch springform pan (or to 350°F if using a dark nonstick 8-inch springform pan). Crush 20 of the cookies; mix with margarine. Press firmly onto bottom of pan. Stand remaining 10 cookies around side of pan; set aside.
- Reserve 2 Tbsp. of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining sugar, the cocoa and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Cover tops of cookies with strip of foil to prevent overbrowning.
- Bake 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 540, Fat 34 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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