Rich Chocolate Cheesecake

This cheesecake is so rich and delicious it's possible that even a small piece might satisfy you. Well, anything's possible.
  • 1-1/2 cups chocolate cookie crumbs
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, melted
  • 2-1/4 cups sugar
  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 8-ounce carton sour cream
  • 6 1-ounce squares semi-sweet chocolate, melted
  • 1 tablespoon plus 1/2 teaspoon cocoa powder
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup whipping cream, whipped
  • Additional whipped cream for garnish (optional)
  • Chocolate curls for garnish(optional)
Preheat oven to 300°F.

Combine the cookie crumbs, nutmeg and melted butter, mixing well. Press mixture into the bottom of a 9-inch springform pan. Chill.

Beat the cream cheese with an electric mixer until light and fluffy. Gradually add the sugar, mixing well, and then the eggs, one at a time, beating well after each addition. Stir in the sour cream, melted chocolate, cocoa and vanilla, mixing well. Turn off the mixer and, gently fold in the whipped cream. Pour mixture into prepared pan.

Bake at 300°F for 1 hour. Turn off the oven and allow the cheesecake to remain in the oven for 30 minutes. Open the oven door and allow the cheesecake to cool for 30 more minutes. Refrigerate for 8 hours.

When ready to serve, remove the sides of the springform pan. Garnish with additional whipped cream and chocolate curls, if desired.

Makes 10 to 12 servings.

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