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Print this Recipe    Chocolate 16

Chocolate Cheesecake

2 cups chocolate wafer crumbs
5 tablespoons melted butter or margarine

3 (8 oz.) packages cream cheese, at room temperature
1 cup granulated sugar
5 large eggs, (or substitutes)
2 ounces semisweet chocolate, melted

6 ounces semisweeet chocolate, melted
1/2 cup sour cream

In a medium bowl, mix together chocolate crumbs and melted margarine
until well blended. Press into a 9-inch springform pan.

Pre-heat oven to 375 degrees F.

In a large bowl, beat together cream cheese, sugar and eggs at
medium speed until smooth and fluffy. Spoon 3 cups mixture onto
crust. Stir chocolate into remaining mixture until well blended.
Drizzle over batter in crust to make swirls.

Bake cheesecake for 1 hour. Transfer pan to wire rack. Cool
completely. Tranfer cheesecake to a serving plate, cover with
plastic wrap, and chill for 2 hours. Uncover cheesecake; carefully
remove the side of pan.

In a small bowl, mix together chocolate and sour cream. Spread
over top of cheesecake. Chill briefly until frosting is set.
Store in refrigerator.

Yields: 1 nine inch cheesecake

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