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Velvet Chocolate Cheesecake

Submitted By Adria Mahak (0 Review)
32/40 out of 4 votes
528


Timings
60 min(s)
20 min(s)
80 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 30 Real Chocolate Chip Cookies divided
  2. 1/4 cup margarine melted
  3. 1-1/3 cups sugar divided
  4. 2 pkg. Cream Cheese softened
  5. 1/3 cup unsweetened cocoa powder
  6. 2 eggs
  7. 1-1/2 tsp. vanilla divided
  8. 1 cup KNUDSEN Sour Cream
Method
  1. CRUSH 20 cookies. Mix cookie crumbs and margarine; press onto bottom of 8-inch spring form pan. Stand remaining cookies around side of pan; set aside.
  2. RESERVE 2 Tbsp. sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy; beat in remaining sugar, cocoa, eggs and 1 tsp. vanilla until fluffy. Pour into prepared crust. Cover tops of cookies with band of aluminum foil before baking to avoid over browning.
  3. BAKE at 375F 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.
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