Velvet Chocolate Cheesecake
Makes 10 servings
30 CHIPS AHOY! Chocolate Chip Cookies, divided
1/4 cup margarine or butter, melted
1 1/3 cups sugar, divided
2 (8-ounce) packages cream cheese, softened
1/3 cup unsweetened cocoa
2 eggs
11/2 teaspoons vanilla extract, divided
1 cup dairy sour cream
Whipped topping and maraschino cherries, for garnish
1. Finely crush 20 cookies. Mix cookie crumbs and margarine or butter; press onto bottom of 8-inch
springform pan. Stand remaining cookies around side of pan; set aside.
2. Reserve 2 tablespoons sugar. Beat cream cheese in medium bowl with mixer at medium speed until
creamy; beat in remaining sugar, cocoa, eggs and 1 teaspoon vanilla until fluffy. Pour into prepared crust.
Cover tops of cookies with a band of aluminum foil before baking to avoid overbrowning.
3. Bake at 375°F for 50 minutes or until cheesecake is puffed and toothpick inserted 1/2-inch from edge
comes out clean; remove from oven.
4. Blend reserved sugar, sour cream and remaining vanilla; spread evenly over cheesecake. Return to oven;
bake 10 minutes more. Cool completely at room temperature. Refrigerate for 3 hours or overnight.
Remove side of pan. Garnish with whipped topping and maraschino cherries if desired.
Nutrition Information per serving: 508 calories, 8 g protein, 52 g carbohydrate, 31 g total fat, 16 g
saturated fat, 116 mg cholesterol, 260 mg sodium
Preparation Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 3 hours
Cooling Time: 60 minutes
Total Time: 5 hours and 10 minutes
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