Ingredients:
1 c vanilla wafer crumbs
1/2 c chopped pecans
3 tbsp sugar
1/4 c butter, melted
16 oz cream cheese, softened
1/2 c brown sugar, packed
2 large eggs
6 oz semi-sweet chocolate, melted
3 tbsp milk
2 c sour cream
2 tbsp sugar
Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Ingredients:
1 1/2 c Graham wafer crumbs
5 tb Butter, melted
2 tb Sugar
2 tb semisweet chocolate, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese - 8-oz.
12 oz semisweet chocolate
1 c Sour cream
3/4 c Butter - melted
Whipped cream (optional)
Directions:
Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into
pan. Bake at 325 degrees F for 2 hours or until center is firm. Cool on
wire rack. Remove from pan. Chill and serve with whipped cream.
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