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Print this Recipe    Chocolate 26

Chocolate Cheesecake
Yield: 16 Servings

1/2 lb chocolate wafers, finely crushed
1/3 c butter, melted
1 1/2 lb cream cheese, at room temperature
1 c sugar, granulated
6 oz chocolate, semisweet, melted and cooled
3 tb flour, white
3 lg eggs
2 tb cream, heavy
2 ts vanilla
1 c sour cream
2 ts vanilla
2 tb sugar, granulated

Preheat oven to 400 degrees F. Mix chocolate wafer crumbs and
butter. Press firmly onto bottom and about 2 inches up the sides
of an ungreased, 9-inch springform pan. Bake the crust for 10
minutes. Remove from oven and place on rack to cool. Reduce oven
temperature to 300 degrees F.

Using an electric mixer, beat the cream cheese in a large bowl
until it is smooth. Add sugar, chocolate and flour. Beat again,
until the mixture is well blended and fluffy.

Add eggs, one at a time, beating again after each egg is added.
Beat in the cream and vanilla. Pour mixture into the cooled crust.
Place on middle rack in oven and bake for 60 to 65 minutes, until
filling is set. Remove from oven and cool on rack.

Blend sour cream, vanilla and sugar together until well mixed.
Spread over top of cooled cheesecake. Chill several hours or
overnight

Notes: A chocolate wafer is a crisp chocolate cookie about three
inches in diameter and an eighth of an inch thick. If you can't
find them, you can substitute any kind of dry crunchy chocolate-flavored
cookie.

You can make the crust and filling in a food processor if you have
one. It makes it a lot easier.

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