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Chocolate Cheesecake

Chocolate Cheesecake
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Yield: Serves 12-16

Chocolate lovers will call this intense - and it may be rated as your number one favorite. --The highland House, Londonderry, Vermont

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  • 24 chocolate icebox cookies or graham crackers, crushed
  • 1/4 cup melted butter
  • 1/4 teaspoon cinnamon


Mix together cookie crumbs, melted butter, and cinnamon and press into 8-inch springform pan. Refrigerate until ready to use.



  • 12 ounces semi-sweet chocolate
  • 1-1/2 pounds softened cream cheese
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon vanilla
  • 1-1/2 cups sour cream


Preheat oven to 350 degrees F. Melt semi-sweet chocolate in double boiler and then let cool. In a bowl beat the cream cheese until smooth. Then beat in sugar, the eggs, 1 at a time, melted chocolate, cocoa, and vanilla. With a rubber spatula fold in the sour cream until thoroughly mixed. Pour into pan and bake 50-60 minutes or more. Cool at room temperature for 1 hour and then refrigerate for 3-4 hours.
Updated Tuesday, September 23rd, 2008

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