Creamy Chocolate Cheesecake
9 whole chocolate graham crackers, finely crushed (about 1 1/2 cups)
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
2 (8 ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup semi-sweet chocolate chips, melted, cooled
Preheat oven to 325°F. In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar and butter. Press firmly into bottom of a 9" springform pan. Bake for 10 minutes.
In a large mixing bowl, beat cream cheese with an electric mixer until creamy. Add sugar. Beat until well blended. Add sour cream and vanilla. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate. Pour batter over crust.
Bake for 30-40 minutes or until center is almost set. Loosen cake from rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Garnish with chocolate curls just before serving.
Instead of baking your own pie crust in a springform pan, you can substitute a store bought chocolate graham cracker crust or Oreo Pie Crust and use the included pie pan. Do not removed cheesecake from pan after cooking.
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