Two Chocolate Cheesecake Recipes

Chocolate Cheesecake Recipe

1-1/2 cups graham cracker crumbs
5 tbsp. butter, melted
2 tbsp. sugar
2 tbsp. semi-sweet chocolate, grated
3 eggs
1 cup sugar
24 oz. cream cheese
12 oz. semi-sweet chocolate squares
1 cup sour cream
3/4 cup butter, melted
1 teaspoon vanilla
Whipped cream (optional)

Combine first four ingredients and press into the bottom of a 8-inch springform pan.

Beat eggs and sugar with electric beater until a pale mixture. Add cream cheese and mix well.

Melt chocolate in double boiler. Stir in sour cream, butter, and vanilla. Add to cheese mixture and stir.

Pour batter into pan. Bake at 325 degrees F for 2 hours or until center is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream.

Rich Chocolate Cheesecake Recipe

1-1/2 cups chocolate wafer crumbs
1/4 teaspoon ground nutmeg
1/2 cup butter, melted
24 oz. cream cheese, softened
3/4 cup sugar
3 eggs
8 oz. sour cream
6 squares semisweet chocolate, melted
1 tbsp. plus 3/4 teaspoon cocoa
1-1/2 teaspoons vanilla extract
1/2 cup whipping cream, whipped
Additional whipped cream (optional)
Chocolate curls (optional)
Almonds (optional)
Maraschino cherries (optional)

Combine chocolate wafers, nutmeg, and butter, mixing well. Press mixture into bottom of a 9-inch springform pan; chill.

Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well.

Gently fold in whipped cream; spoon into prepared pan. Bake at 300 degrees F for 1 hour. Turn oven off; let cheesecake cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries.