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Rich Chocolate Cheesecake
1 1/2 c. chocolate wafer crumbs
1/4 t round nutmeg
1/2 c butter, melted
2 (8-oz) packages cream cheese, softened
3/4 c sugar
3 eggs
8-oz carton commercial sour cream
6 (1-oz) squares semisweet chocolate, melted
1 T. plus 3/4 t. cocoa
1 1/2 t. vanilla extract
1/2 c. whipping cream, whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)
Combine first 3 ingredients, mixing well. Press mixture into bottom
of a 9-inch springform pan, chill. Beat cream cheese with electric
mixer until light and fluffy, gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each addition. Stir in
sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently
fold in whipped cream, spoon into prepared pan. Bake at 300 for
1 hour. Turn oven off, allow cheesecake to cool in oven an additional
30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish
with additional whipped cream, chocolate curls, almonds, and
cherries. Yield: 10 to 12 servings.
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Chocolate 15