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    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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