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Chocolate Cheesecake

Chocolate Cheesecake recipe
photo by:kraft
We used crushed chocolate wafer cookies to make the crust for this creamy cheesecake, giving it its double-chocolatey scrumptiousness.
20 min
6 hr 55 min
12 servings, one slice each
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What You Need

 chocolate wafer cookies, finely crushed (about 1-1/3 cups crumbs)
cup  (1/2 stick) margarine or butter, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cups  BREAKSTONE'S or KNUDSEN Sour Cream, divided
cup  granulated sugar
cup  unsweetened cocoa powder
Tbsp.  flour
tsp.  vanilla
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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