Hi there– The problem with cheesecake is leftovers. There is one last piece of this chocolate cheesecake calling to me from the fridge right now. Got this recipe from a magazine 40 years ago when we were first married and with a few twists and turns have been making it ever since. It’s a favorite.
1/3 cup melted butter
2 tab. sugar
1 1/2 cup graham cracker crumbs (about 8 crackers)
16 oz. cream cheese (2 8oz. blocks)
1 1/4 cup sugar
1/3 cup unsweetened cocoa*
1 tsp. vanilla
1/2 cup sour cream
1 cup sour cream
2 tab. sugar
1/2 tsp. vanilla
garnish: mini chocolate chips
Smash the graham crackers in a plastic bag with a rolling pin, until they are fine crumbs. Mix them in a bowl with the 2 tab. sugar and melted butter. Pour the mixture into a spring form pan (or deep pie dish) and pat it down flat with a spatula. Set aside.
With an electric mixer, beat together the cream cheese and sugar until it’s fluffy and thoroughly blended. Then beat in the cocoa, 1 1/4 cup sugar, vanilla, eggs and 1/2 cup sour cream. Scoop the mixture into the pan over the crust and put into a 350 degree oven for 40 to 50 minutes until it is set, but just a little jiggly still in the middle.
While that is baking, mix together the topping– 1 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla.
When the cheesecake comes out of the oven carefully spread the sour cream topping over the surface. Then pop it back into the oven for 10 minutes more.
Take the cheese out of the oven and slide a knife around the edges of the pan to separate the cake from the pan. Let it sit at room temperature for an hour. Then put the cheesecake into the fridge to chill at least an hour before you serve it.
*Love to use Hershey’s Dark Chocolate Cocoa