All Recipes

Chocolate Cheesecake

Prep

15-30 mins

Total

6 HRS 55 MIN

Servings

12 Servings

Ingredients

24 

chocolate wafer cookies, finely crushed (about 1-1/3 cups crumbs)

1/4  cup

(1/2 stick) margarine or butter, melted

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/4 cups

sour cream, divided

1 cup

granulated sugar

1/2  cup

unsweetened cocoa powder

2 tbsp

flour

1 tsp

vanilla

2 

eggs

3/4  cup

powdered sugar

Instructions

Step 1

Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine until well blended. Press firmly onto bottom of pan; set aside.

Step 2

Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

Step 3

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 of pan. Refrigerate at least 4 hours or overnight.

Step 4

Mix remaining 3/4 cup sour cream and the powdered sugar. Serve spooned over cheesecake. Store leftover cheesecake in refrigerator.

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