Double Chocolate Cheesecake
Source of Recipe
List of Ingredients
1/2 c Chocolate cream wafers (1/2 pkg), crumbled
1/4 c Butter (no margarine); melted
1/2 c Macadamia nuts
3 8 oz pkgs cream cheese
1 c Sugar
8- 1 oz squares semisweet chocolate or 12 oz Semisweet chocolate chips
2 tsp Vanilla extract
2 c Sour cream
3 tbs Sugar
1 tsp Vanilla
1 1.5 oz hershey bar; frozen
Roll out chocolate cream wafers on wax paper. Mix crumbled wafers,
butter and nuts in the bottom of a 10" spring form pan. Using a piece of
wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.
Preheat oven to 350 degrees. In a large bowl beat cream cheese until
fluffy. Gradually add sugar. Beat in eggs one at a time until well
blended. Stir in chocolate and vanilla. Mix well. Pour on top of
prepared crust and bake 50 minutes. Remove from oven. Turn oven off and
Combine sour cream, sugar and vanilla. Spread over cheesecake.
Return to oven, but do not reheat oven. Leave in warm oven for 10
minutes with the door closed. Open door and leave cake in oven for an
additional 20 minutes. Remove cake from oven. Allow cake to cool on wire
Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top
of cake. Refrigerate overnight.