Oven Baked Chocolate Cheesecake
- Servings: 20
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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- 2 packages(8½ oz (255g) each) chocolate cookies
- 1/2 teaspoon ground cinnamon
- 1/2 cup melted butter
- 1 cup sugar
- 4 eggs,beaten
- 1½ pounds (720 g) cream cheese,softened
- 16 oz (480 g) semisweet chocolate
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa
- 3 cups (750 ml) sour cream
- 1/4 cup melted unsalted butter
In a blender,crush the chocolate cookies. In a mixing bowl,combine crushed cookies,cinnamon and melted butter. Mix well.
Press the crumbs firmly to the bottom and side of 9-inch(22.5 cm) spring form pan. Chill.
In another mixing bowl,combine sugar and beaten eggs. Beat until fluffy.
Add the cream cheese gradually,beating well after each addition. Melt semisweet chocolate and add to the egg mixture along with vanilla,cocoa and sour cream,beating constantly. Add the melted unsalted butter and mix well.
Pour the mixture into the chilled pie shell. Preheat oven to 350°F(176°C). Bake for 45 minutes.
Chill oven baked chocolate cheesecake overnight in refrigerator. To serve,remove from spring form pan and decorate with chocolate shavings or candied violets and whipped cream.