Chocolate Cheesecake
Time6h 55min
Makes12 servings
Ingredients
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1¼ cups sour cream, divided
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 Tbsp. flour
- 1 tsp. vanilla
- 2 eggs
- ¾ cup powdered sugar
Putting it together
- 1.Heat oven to 325°F.
- 2.Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- 3.Beat cream cheese in large bowl with mixer speed until creamy. Add 1/2 cup sour cream, granulated sugar, cocoa powder, flour and vanilla; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
- 4.Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim.
- 5.Refrigerate cheesecake 4 hours.
- 6.Mix remaining 3/4 cup sour cream with the powdered sugar until blended. Serve spooned over cheesecake.
Tips and Tricks
Size-Wise:One serving of this rich chocolatey cheesecake is a great way to help celebrate a special occasion.
Special Extra:Garnish with chocolate curls just before serving.
Note:If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
Nutrition Information
| Calories: | 410 |
| Total fat: | 25g |
| Saturated fat: | 14g |
| Trans fat: | 0.5g |
| Cholesterol: | 95mg |
| Sodium: | 230mg |
| Total Carbohydrate: | 44g |
| Dietary fiber: | 1g |
| Total sugars: | 33g |
| Added sugars: | 31g |
| Protein: | 6g |
| Vitamin D: | 0% DV |
| Calcium: | 6% DV |
| Iron: | 6% DV |
| Potassium: | 4% DV |