Chocolate cheese cake with a chocolate wafer crumb crust.

Baked Chocolate Cheesecake

Crust:
1 (8-ounce) package chocolate wafers, coarsely crushed
6 tablespoons butter, melted

 

Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup granulated sugar
1 (12-ounce) package semisweet chocolate pieces, melted
3 large eggs
1 cup sour cream

1. For Crust: Butter the sides of a 9-inch springform pan.
2. Combine wafer crumbs and butter. Press firmly on bottom and sides of pan. Set aside.
3. For Filling: Beat cream cheese until smooth. Add vanilla and almond extracts, salt and sugar. Beat until smooth. Blend in cooled, melted chocolate. Add eggs, one at a time, scraping bowl and beating well after each. Stir in sour cream. Spoon into crumb crust.
4. Bake on lower oven rack at 350°F (175°C) for 50 to 60 minutes. Cool in pan. Cover and refrigerate overnight.
5. Remove from pan. Garnish with whipped cream and chocolate curls, if desired.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.