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Chocolate lovers will call this intense - and it may be rated as your number one favorite. --The highland House, Londonderry, Vermont
Yield: Serves 12-16
Crust:
- 24 chocolate icebox cookies or graham crackers, crushed
- 1/4 cup melted butter
- 1/4 teaspoon cinnamon
Mix together cookie crumbs, melted butter, and cinnamon and press into 8-inch springform pan. Refrigerate until ready to use.
Filling:
- 12 ounces semi-sweet chocolate
- 1-1/2 pounds softened cream cheese
- 1 cup sugar
- 2 eggs
- 2 teaspoons unsweetened cocoa
- 1 teaspoon vanilla
- 1-1/2 cups sour cream
Preheat oven to 350 degrees F. Melt semi-sweet chocolate in double boiler and then let cool. In a bowl beat the cream cheese until smooth. Then beat in sugar, the eggs, 1 at a time, melted chocolate, cocoa, and vanilla. With a rubber spatula fold in the sour cream until thoroughly mixed. Pour into pan and bake 50-60 minutes or more. Cool at room temperature for 1 hour and then refrigerate for 3-4 hours.
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