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
1/2 cup semi-sweet chocolate chips
2 tsp shortening (make sure to use shortening, not butter, margarine or oil)
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.