You may also like
Categories:
chocolate wafer crumbs butter sugar chocolate coffee cream cheese sour cream sugar eggs cream whipping vanilla liqueur raspberry
Viewed: 27 - Published at: a year agoIngredients
- 2 1/2 cups chocolate wafer crumbs
- 13 cup butter or margarine, melted
- 1/2 cup sugar
- 8 ounces chocolate, semisweet semisweet, cut into 1/2 inch cubes
- 1/4 cup coffee hot and strong
- 8 ounces cream cheese cut 1 inch cubes
- 8 ounces sour cream
- 1 cup sugar
- 2 large eggs
- 2 tablespoons cream whipping
- 1 teaspoon vanilla extract
- 1/4 cup liqueur raspberry
Method
- Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well.
- Press in bottom and 1 1/2 inches up sides of a 9-inch springform pan.
- Set aside.
- Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until finely ground.
- With food processor running, pour hot coffee through food chute.
- Process until chocolate is melted and smooth.
- Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
- Pour mixture into prepared crust, and bake at 350F (180C) for 55 minutes.
- (Center will still be soft.)
- Let cheesecake cool to room temperature on a wire rack.
- Cover and chill at least 8 hours.
- Carefully remove sides of pan.
