Rich Chocolate Cheesecake
|Chocolate wafer crumbs||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Commercial sour cream||8 Ounce (1 Carton)|
|Semi-sweet chocolate square||6 Ounce, melted (6 Semisweet Chocolate Squares, 1 Ounce Each)|
|Cocoa||3 3⁄4 Teaspoon (1 Tablespoon Plus 3/4 Teaspoon)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Combine first 3 ingredients, mixing well.
Press mixture into bottom of a 9-inch spring form pan; chill.
Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, melted chocolate, cocoa, and vanilla; mix well.
Gently fold in whipped cream; spoon into prepared pan.
Bake at 300° for 1 hour.
Turn oven off; allow cheesecake to cool in oven 30 minutes.
Open door, and allow cheesecake to cool in oven an additional 30 minutes.
Refrigerate 8 hours.
Remove sides of spring form pan, and garnish with additional whipped cream, and fruit