1/2 lb Chocolate wafers,
-finely crushed
1/3 c Butter, melted
1 1/2 lb Cream cheese,
-at room temperature
1 c Sugar, granulated
6 oz Chocolate, semisweet,
-melted and cooled
3 tb Flour, white
3 lg Eggs
2 tb Cream, heavy
2 ts Vanilla
1 c Sour cream
2 ts Vanilla
2 tb Sugar, granulated
Preheat oven to 400 degrees F. Mix chocolate wafer crumbs and butter.
Press firmly onto bottom and about 2 inches up the sides of an
ungreased, 9-inch springform pan. Bake the crust for 10 minutes.
Remove from oven and place on rack to cool. Reduce oven temperature
to 300 degrees F.
Using an electric mixer, beat the cream cheese in a large bowl until
it is smooth. Add sugar, chocolate and flour. Beat again, until the
mixture is well blended and fluffy.
Add eggs, one at a time, beating again after each egg is added. Beat
in the cream and vanilla. Pour mixture into the cooled crust. Place
on middle rack in oven and bake for 60 to 65 minutes, until filling
is set. Remove from oven and cool on rack.
Blend sour cream, vanilla and sugar together until well mixed.
Spread over top of cooled cheesecake. Chill several hours or
overnight
NOTES:
* Picture-perfect chocolate cheesecake -- You may have seen this on
the cover of a recent magazine when you were standing in the grocery
line. It makes a very rich, truly decadent chocolate cheesecake.
* A chocolate wafer is a crisp chocolate cookie about three inches in
diameter and an eighth of an inch thick. If you can't find them, you
can substitute any kind of dry crunchy chocolate-flavored cookie.
* You can make the crust and filling in a food processor if you have
one.
It makes it a lot easier.
: Difficulty: moderate.
: Time: 30 minutes to prepare, 70 minutes to cook, several hours to
chill. : Precision: measure carefully.
: Jonathan Hue
: LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
: {amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon
: Copyright (C) 1986 USENET Community Trust
