Recipe#8498

Title: Chocolate 05

Newsgroups: rec.food.recipes 
 From: arcohen@leland.Stanford.EDU (Amy Cohen) 
 Subject: Chocolate Cheesecake 
 Message-ID: <2mb5kr$82q@nntp2.Stanford.EDU> 
 Date: 18 Mar 1994 03:02:51 GMT 

1/4 cup margarine, melted
 1 cup crushed chocolate wafers or crushed gingersnaps
 8 ounces semisweet chocolate, melted over a double boiler
 1 1/2 lbs cream cheese 
 1 cup sugar
 3 eggs
 2 teaspoons cocoa
 1 teaspoon vanilla extract
 2 cups sour cream
 Melt 1/4 cup margarine and add 1 cup crushed chocolate wafers (we
 use Nabisco's Famous brand) or crushed ginger snaps.  Press into
 bottom of 10 inch spring- form pan.
 Combine cream cheese, sugar and eggs, one at a time.  Add the melted
 chocolate, cocoa, vanilla and sour cream.  Once the mixture is
 thoroughly and smoothly combined, pour it into the spring-form pan
 with the crust.
 Bake at 350 degrees Fahrenheit for 1 hour 10 minutes.  Don't be
 surprised if, when you take the cake out of the oven, the top,
 which will have risen a great deal, has cracked.  The cracks will
 heal somewhat as the cake cools and settles.
 Allow to cool and refrigerate.
 You can grate bitter chocolate as decoration.