Chocolate Lover's Cheesecake
|Chocolate cookie wafers||8 1⁄2 Ounce, crushed (About 2 Cups, 1 Package)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Each Package)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Sweet cooking chocolate||4 Ounce, melted and cooled (1 Bar)|
|Half and half||2 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Heat oven to 400°F.
In small bowl, combine all crust ingredients; mix well.
Press over bottom and 2 inches up sides of ungreased 9-inch springform pan.
In large bowl, combine cream cheese, sugar, flour and chocolate.
Beat at highest speed until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in half-and-half and vanilla.
Pour mixture into crust.
Bake at 400°F for 10 minutes; reduce oven temperature to 300°F.
and continue baking 55 to 65 minutes or until filling is set.
Remove from oven; cool 10 minutes.
Carefully loosen crust from rim of pan by running knife between pan rim and crust.
In small bowl, combine topping ingredients; mix until smooth.
Spread over slightly cooled cheesecake.
Cool completely; chill.
Garnish as desired.
Cut into small wedges.