1 1/2 c Chocolate wafer crumbs
1/4 ts Ground nutmeg
1/2 c Butter — melted
24 oz Cream cheese — softened
3/4 c Sugar
3 Eggs
8 oz Sour cream
6 Squares semisweet chocolate
Melted
1 tb Cocoa
3/4 ts Cocoa
1 1/2 ts Vanilla extract
1/2 c Whipping cream — whipped
Additional whipped cream (optional) Chocolate curls (optional) Almonds
(optional) Maraschino cherries (optional)
Combine first 3 ingredients, mixing well. Press mixture into bottom of a
9-inch springform pan; chill. Beat cream cheese with electric mixer until
light and fluffy; gradually add sugar, mixing well. Add eggs, one at a
time, mixing well after each addition. Stir in sour cream, melted
chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream;
spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow
cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours.
Remove sides of pan and garnish with additional whipped cream, chocolate
curls, almonds, and cherries. Yield: 10 to 12 servings.
Yields
12 Servings