3/4 c Graham cracker crumbs
2/3 c Walnuts, chopped
2 tb Sugar
2 tb Butter (or marg.); melted
8 oz Milk chocolate candy bar
12 oz Cream cheese; softened
3/4 c Sugar
2 tb Cocoa
ds Salt
2 Eggs
1/2 c Sour cream
1/2 ts Vanilla extract
Walnuts, chopped
-----SOUR CREAM TOPPING--------
1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla extract
Combine graham cracker crumbs, 2/3 cup chopped walnuts, 2 tablespoons
sugar, and butter, and mix well; firmly press mixture onto bottom and
sides of an 8" springform pan.
Break candy bar into several pieces, and place in top of a double
boiler; bring water to a boil. Reduce heat to low; cook until
chocolate melts. Set chocolate aside.
Beat cream cheese with an electric mixer until light and fluffy.
Combine 3/4 cup sugar, 2 tablespoons cocoa, and dash of salt;
gradually add to cream cheese, mixing well. Add eggs, one at a time,
beating well after each addition. Add melted chocolate; beat until
blended. Stir in 1/2 cup sour cream and 1/2 teaspoon vanilla,
blending well.
Pour into prepared pan. Bake at 325 degrees for 40 minutes. Turn off
oven, and let cheesecake stand in closed oven 30 minutes. Let
cheesecake cool to room temperature; then chill. Remove sides of
springform pan; spread with Sour Cream Topping, and sprinkle on
walnuts.
Sour Cream Topping:
Combine all ingredients; stir well. Yield: 1/2 cup.
SOURCE : Southern Living 1986 Annual Recipes.
Typed especially for Wesley Pitts, by Nancy Coleman.
