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Sherry's Best Chocolate Cheesecake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 5 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • CRUMB CRUST:
  • 1 cup chocolate wafer crumbs
  • 1/2 stick butter, softened
  • FILLING:
  • 3 pkg. (8 oz.) Philadelphia Light Cream Cheese, softened
  • 1-1/4 cups sugar
  • 1 container (8 oz.) Breakstone's light sour cream
  • 2 tsp vanilla
  • 1/2 cup baking cocoa
  • 2 Tbsp. all-purpose flour
  • 3 large eggs
  • CHOCOLATE DRIZZLE:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tsp. shortening (make sure to use shortening, not butter, margarine or oil)
make it
Preheat oven to 450°F. Combine chocolate wafer crumbs and softened butter. Press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar until well blended. Add sour cream and vanilla, beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 minutes. Reduce heat to 250°F. Continue baking for 40 minutes. Remove to wire rack. With knife, loosen cake from side of pan.

Prepare chocolate drizzle; place the chocolate chips and shortening in small microwave safe bowl, microwave at high for 30 seconds, stir, microwave 15 second intervals until chips are melted. Drizzle over top of cheesecake. Refrigerate cake for at least 4 hrs. Store covered in refrigerator.
Notes
This is one of the best chocolate cheesecakes ever!

I made it for a friend who demanded the recipe. It makes a wonderful holiday cake.
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