rich chocolate cheesecake

Name: Rich Chocolate Cheesecake
Prep time: 20 min
Cook time: 40 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) chocolate wafer crumbs (about 24 wafers); 1/4 cup(s) butter, melted; 2 tablespoon(s) sugar; 1/4 cup(s) finely chopped almonds; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 3/4 cup(s) sugar; 3 large eggs; 1/3 cup(s) strong brewed coffee; 1 teaspoon(s) vanilla extract; 3/4 cup(s) baking cocoa; 1 cup(s) 6 ounces) semisweet chocolate chips; FOR THE TOPPING; 1 cup(s) (8 ounces) sour cream; 2 tablespoon(s) brown sugar; 1 teaspoon(s) vanilla extract; 1/2 cup(s) sliced almonds

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For rich chocolate cheesecake

1 1/2 c

chocolate wafer crumbs (about 24 wafers)
1/4 c

butter, melted
2 Tbsp

sugar
1/4 c

finely chopped almonds
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
3/4 c

sugar
3 lg

eggs
1/3 c

strong brewed coffee
1 tsp

vanilla extract
3/4 c

baking cocoa
1 c

6 ounces) semisweet chocolate chips
FOR THE TOPPING
1 c

(8 ounces) sour cream
2 Tbsp

brown sugar
1 tsp

vanilla extract
1/2 c

sliced almonds

How To Make rich chocolate cheesecake

1
In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla. Beat in cocoa just until blended. Stir in chocolate chips.

2
Pour into prepared crust. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425°. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned.
3
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
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