I love cheesecake and if it’s chocolate cheesecake, that’s even better. So many people tell me that they can’t make cheesecake. It’s not hard to make. You just have to make sure you don’t over bake it and it’s not something that you can just throw together. You have to take your time with it and make sure you follow all the steps. Here is my chocolate cheese cake recipe. It’s always been a winner at family functions, church dinners and potlucks. Try it. You’ll be surprised how easy it is to make a really good cheesecake.
1 1/2 cups crushed chocolate wafer cookies (pulse in food processor until cookies are crumbs)
1 cup plus 3 tablespoons sugar
3 tablespoons melted butter
3-8 ounce packages of cream cheese, room temperature
2 tsp. vanilla extract
3 tablespoons flour
1/2 cup sour cream
8 ounces melted semisweet chocolate, cooled
Preheat oven to 325 degrees. Lightly grease the bottom and sides of an 9 inch springform pan. In a mixing bowl combine the chocolate wafer crumbs and 3 tablespoons sugar and the butter. Mix well. Press onto the bottom of the springform pan. Set aside. In a large mixing bowl combine cream cheese, rest of the sugar, vanilla extract and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after you add each one. Pour the batter into the prepared pan and bake for up to 1 hour and 10 minutes until the center is almost set. Don’t overbake it or the center will crack. Run a sharp knife around the rim of the pan and place the pan on a wire rack to cool. When cool. Remove rim and place the cake in the refrigerator. Refrigerate at least 6 hours or overnight.