May 22nd, 2007
Cocoa Cheesecake
Prepare Crust: Combine 1 1/2 cups grahm cracker crumbs (we use chocolate grahm crackers), 1/3 cup sugar and 1/3 cup melted butter (we think we need more like 1/2 cup butter) in a small bowl. Press mixture onto bottom and halfway up side of 9 inch springform pan. Preheat oven at 375
Beat cream chese (2 packages 8 oz each) softened, 3/4 cup suar, 1/2 cup cocoa and 1 teaspoon vanilla in large bowl until well blended. Add 2 eggs; blend well. For chocolate lover’s add 1 cup Hershey’s Semi-Sweet Chocolate chips into batter and stir into batter. Pour mixed batter into springform pan.
Bake 20 min. Remove from oven; cool for 15 min. Increase oven Temp to 425 degrees.
Stir together 1 contatiner (8 oz) sour cream, 2 tablespoons of sugar, and 1 teaspoon vanilla in small bowl until smooth. Spread evenly over top of cheesecake.
Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temp. Refrigerate several hours or overnight. Remove side of pan. Cover.
June 23rd, 2007
Lynn Says :
Sounds good!