Chocolate Cheesecake

A triple chocolate cheesecake with chocolate crust, filling and topping.

Crust

• 2 cups chocolate wafer crumbs
• 5 tbsp melted butter

Filling

• 1 8oz package cream cheese (room temperature)
• 1 cup sugar
• 5 large eggs
• 2 oz semi-sweet chocolate, melted (2 squares)

Frosting

• 6 oz semi-sweet chocolate, melted (6 squares)
• 1/2 cup sour cream

Crust Instructions

In a medium bowl, mix together the crumbs with the melted butter. Press into a 9-inch springform pan.

Filling Instructions

Preheat oven to 300°F. In a large bowl, beat together the cream cheese, sugar and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer to wire rack to cool completely. Transfer cheesecake to a serving plate and cover with plastic wrap. Chill for 2 hours.

Frosting Instructions

Uncover cheesecake and carefully remove side of pan. In a small bowl, mix together the chocolate and sour cream. Spread over cheesecake. Chill briefly so frosting sets.