The Chocoholics Guide to Chocolate
chocolate, chocolate chip cookies, Texas brownies, divine truffle brownies,
Mississippi mud cake, chocolate fudge cake, chocolate pecan pie, devil's food cake, rocky road candy, fantasy fudge, fudge frosting, German chocolate brownies, German chocolate cake, nutty chocolate pie, chocolate sauce, hot fudge pudding cake, brownie bottom pie, black bottom pie, sweet
chocolate pie, Hershey pie, chocolate cheesecake, hot fudge sauce,...
[Home] [Recipes] [Baking Basics] [Glossary] [Mailing
List] [Kitchen Math] [Guest Book] [History of Chocolate] [The Cocoa Story] [Links] [Theories]
|2 pkg. (8 oz each) cream cheese, softened
||¾ cup plus 2 tbsp. sugar, divided
|½ cup cocoa
||2 tsp. vanilla, divided
||1 cup semi-sweet chocolate chips
|1 (8oz) container sour cream
||graham crust (recipe follows)
Prepare graham crust. Heat oven to 375º .
Beat cream cheese, ¾ sugar, cocoa and 1 tsp. vanilla in large mixing bowl on medium speed with electric mixer until smooth.
Add eggs; beat until blended.
Stir in chocolate chips.
Pour into prepared crust.
Bake 20 minutes.
Remove from oven to wire rack; cool 15 minutes.
Increase oven to 425º.}
Stir together sour cream, remaining 2 tbsp. sugar and remaining 1 tsp. vanilla in small bowl; stir until smooth.
Spread over baked filling.
Bake 10 minutes.
Remove from oven to wire rack. With knife immediately loosen cake from side of pan.
Cool completely; remove side of pan.
Refrigerate several hours or until cold. Cover; refrigerate leftover cheesecake.