Desserts

Chocolate Cheesecake

(22)

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photo by:kraft

Very good easy to make. Never any left

posted by

a cook

on 3/21/2008

time

prep:

20 min

total:

6 hr 55 min

servings

total:

12 servings, one slice each

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What You Need

FAMOUS Chocolate Wafers, finely crushed (about 1-1/3 cups crumbs)

1/4

cup (1/2 stick) margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/4

cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

cup granulated sugar

1/2

cup unsweetened cocoa powder

Tbsp. flour

tsp. vanilla

eggs

3/4

cup powdered sugar

Make It

PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.

BEAT cream cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.

MIX remaining 3/4 cup sour cream and the powdered sugar. Serve spooned over cheesecake. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

One serving of this rich chocolatey cheesecake is a great way to help celebrate a special occasion.

Special Extra

Garnish with chocolate curls just before serving.

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a cook

posted:3/21/2008

Very good easy to make. Never any left

a cook

posted:7/24/2007

For one trying to find the "chocolate wafers" at your local grocery store was difficult, which tasted terrible after cooked. Second when my husband does not like something, there is definitely no point in making this recipe again. I am not going to eat a whole cheese cake by myself : )

a cook

posted:12/18/2005

This recipe is great because the cheesecake comes out nice and smooth on top, like you bought it from a bakery. Nice Texture...instead of sour cream on top, I do dollops of Cool Whip. YUM YUM!

a cook

posted:12/17/2004

Looks Great!!! And tastes MARVOLOS

a cook

posted:5/5/2004

I made this for my son's 18th birthday. We all loved it! I, too, thought that it had a very professional taste to it. I made it in a round, deep dish, clay baker and it turned out great. It did not stick once you got the first piece out. I will keep this recipe to make again!

a cook

posted:3/13/2004

It makes up beautifully, but the sour cream does take away some of the flavor of the cream cheese. If you like the cream cheese flavor, keep that in mind. My 17 year old daughter loved it. I think next time, I will try it without the sour cream.

a cook

posted:3/4/2004

I made this for my husband on Valentines day, and he requested it again for his birthday. Easy to make and tastes like a professional made it.

LeaOinCanada

posted:2/17/2004

Simple, rich tasting, easy to put together. Used this dessert for Valentines Day and my guests were very pleased.

pamela farris

posted:2/4/2004

looks like it came from a well known cheesecake restaurant. Tastes like it too.

Honest John 1515