Foto: RecipeGirl
Ingredients
- 3½ tablespoons butter
- 1 cup finely crushed wafer cookies
- 2 tablespoons granulated white sugar
- 32 ounces cream cheese, (at room temperature)
- 1 cup granulated white sugar
- 4 large eggs
- 1½ cups sour cream
- 2 teaspoons vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- 8 ounces chopped semi-sweet chocolate, (melted)
- fresh raspberries and chocolate curls, (for garnish (optional))
Steps
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Heat butter in a saucepan until melted. (Alternately, you can melt it in a bowl in the microwave). Remove from heat and stir in the cookie crumbs and sugar. Pat the crumb mixture over the bottom of a 9-inch springform pan that has been sprayed with nonstick spray. Place the crust-lined pan in the freezer.
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Preheat the oven to 275°F.
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In a large bowl, use an electric mixer to beat the cream cheese and sugar until creamy. Add the eggs 2 at a time, beating well after each addition. Stir in the sour cream and vanilla. Fold in the chocolate chips and the melted chocolate.
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Spread the cheesecake batter over the frozen crust. Sprinkle a few extra chocolate chips on top. Tap the pan on the countertop to break apart any large air bubbles. Wrap the bottom and side of the pan with a double layer of heavy-duty foil.
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Place the springform pan in a larger baking pan and fill the baking pan with enough water to measure 2 inches (this is a water bath). Bake for 1½ to 2 hours or just until the center is almost set. Remove the foil and place the pan on a wire rack. Let cool for 45 minutes.
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Chill, covered, on the rack for 5 hours or longer. After chilling, remove the ring around the cheesecake and garnish it with raspberries and chocolate curls.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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