Crust |
|
|---|---|
| 1 1/2 c | Chocolate Cookie Crumbs |
| 1/3 c | Sugar |
| 1/3 c | Butter or Margerine, melted |
Preheat oven to 375 degrees.
Mix together and press into bottom of a springform pan.
Filling |
|
|---|---|
| 2 (8 oz) pkg | Cream Cheese, softened |
| 3/4 c | Sugar |
| 1/2 c | Cocoa |
| 1 t | Vanilla |
| 2 | Eggs |
Cream together cream cheese and sugar.
Add in cocoa and vanilla and beat until light and fluffy. Beat in eggs until well blended.
Pour on crust and bake for 25 minutes. Remove from oven and raise heat to 425 degrees.
Let cheesecake cool for about 15 minutes before topping.
Topping |
|
|---|---|
| 8 oz | Sour Cream |
| 2 T | Sugar |
| 1 t | Vanilla |
Mix together and spread over filling. Bake for 10 minutes. Cool completely and remove sides of pan.
Refrigerate for AT LEAST 4 hours before serving.
Store covered in refrigerator.