easiest and best imperial velvet chocolate cheesecake

How To Make easiest and best imperial velvet chocolate cheesecake

• 1

  In small pan, heat cream to boiling point. Remove pan from heat and add chocolate chips, stirring until chocolate is melted. Set aside. In large bowl of mixer, beat cream cheese until it is light, about 1 minute. Beat in sugar, eggs, sour cream and vanilla until blended. Beat in melted chocolate. Pour mixture into prepared crust (recipe follows) and bake at 325 for 55 minutes. Top will appear soft in middle, but it will firm up in refrigerator. Allow to cool, then refrigerate for 6 hours or until thoroughly chilled. Overnight is good, too. Decorate top with a thin layer of vanilla crème fraiche (recipe follows) and sprinkle top lightly with grated chocolate. Serves 12 Vanilla Crème Fraiche: Stir together until blended, 1/3 cup cream, 1/3 cup sour cream, 1 T. sugar and 1 t. vanilla until blended. Allow mixture to stand at room temperature for about 3 hours or until it is thickened. Refrigerate until ready to use. Almond Macaroon Crust: Stir together 2 cups macaroon cookie crumbs, 1/3 cup melted butter and 1/3 cup finely chopped almonds, until blended. Pat mixture on bottom of a 10 inch springform pan. Source: Renny Darling
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