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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Fudge Cheesecake Recipe

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This recipe for Chocolate Fudge Cheesecake is from Marilyn's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¾ cups graham cracker crumbs
2 tbsp. cocoa powder
2 tbsp. melted butter
2 - 8 oz pkg. cream cheese
¾ cup sugar
3 large eggs, beaten
1 cup sour cream
2 cups chocolate chips
¼ cup butter

-- Fudge Topping --
½ cup chocolate chips
½ cup sour cream
1 tbsp. butter
Directions:
Directions:
Crust: Combine graham crumbs, cocoa pwder and melted butter and press into bottom of 10 inch round baking pan.

Filling: Combine cream cheese and sugar and mix well. Add beaten eggs and sour cream and blend until smooth. In a double boiler, melt chocolate chips and butter. Do not let water boil. Remove and let cool slightly; add this to the cream cheese mixture and stir. Heat oven to 300º. Pour the filling mixture into the prepared pan and bake for 80 minutes. Remove and let cool completely.

Fudge Topping: Preheat oven to 300º. In a double boiler combine chips, sour cream and butter. Pour fudge over cheesecake and bake for 10 minutes. Remove and let cool. Refrigerate over night. Slice with a hot knife.

 

 

 

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