Ingredients:
Chocolate Crumb Crust:
1 ¼ c vanilla wafer crumbs (about
40 wafers, crushed)
1/3 c powdered sugar
1/3 c Hershey’s cocoa
¼ c butter, melted
Filling:
3 packages (8 oz each) cream
cheese, softened
½ c dairy sour cream
3 Tbsp all-purpose flour
¼ c Hershey’s cocoa
1 cup sugar, divided
2 ½ tsp vanilla extract, divided
3 eggs
1 Tbsp vegetable oil
Directions:
Chocolate Crumb Crust:
1. Heat oven to 350 degrees.
2. Crush 1 ¼ cup vanilla wafer cookies.
3. Combine vanilla wafer crumbs, powdered sugar and 1/3 c
Hershey’s cocoa.
4. Melt butter and then stir into mixture.
5. Press mixture onto bottom and ½ inch side of 9-inch spring
form pan.
6. Bake 8 minutes; cool completely.
Filling:
1. Prepare Chocolate crumb crust. Increase oven temperature to 450 degrees.
2. Beat cream cheese, ¾ cup sugar, sour cream and 2 tsp vanilla
in large bowl on medium speed of mixer until smooth.
3. Gradually add flour, beating just until blended.
4. Add eggs, one at a time, beating well after each addition.
5. Combine cocoa and remaining ¼ c sugar in medium bowl. Add oil, remaining ½ tsp vanilla and 1
½ cup cream cheese mixture; stir well.
6. Spoon plain and chocolate batters alternately over prepared
crust, ending with spoonfuls of chocolate on top; gently swirl with knife for
marbled effect.
7. Bake 10 minutes.
8. Without opening oven door, reduce oven temperature to 250
degrees; continue baking 30 minutes.
9. Without opening oven door, turn off oven; leave cheesecake
in oven for 30 minutes.
10. Remove from oven.
Immediately loosen cheesecake from side of pan with knife; cool to room
temperature.
11. Refrigerate several hours or overnight; remove side of pan.
Thoughts: Next time I might not put the filling
in as layers, but use more chocolate on the bottom. I was very conservative on doing so and ended up with almost
too much chocolate on the top.
Verdict: Make again? Oh yes. This was amazing! My favorite recipe so far (and not because it was a
dessert!)
14 of 101
Completed October 28, 2012
Yummy! This looks awesome.
ReplyDelete