Chocolate Cheesecake with Chocolate Nutmeg Crust
- 8 1/2 ounces chocolate wafer cookies
- 13 cup butter melted
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1 cup sugar
- 24 ounces cream cheese softened
- 12 ounces chocolate pieces semi-sweet, melted
- 1 teaspoon vanilla extract
- 18 teaspoon salt
- 1 cup sour cream
- 1 x whipped cream optional
- CRUST - Crush chocolate wafers into fine crumbs.
- Combine with butter, sugar and nutmeg.
- Press evenly over bottom and sides, to 1/2 inch from the top of a 9-inch springform pan.
- Refrigerate.
- FILLING - Beat eggs and sugar until light.
- Add softened cream cheese and beat until smooth.
- Blend in melted chocolate, vanilla, salt and sour cream thoroughly.
- Pour batter into crumb crust.
- Bake at 350F (180C) F for 1 hour, until cheesecake is just firm when pan is jiggled slightly.
- Cool in pan on wire rack.
- Refrigerate, covered, overnight.
- If desired, top with whipped cream when served.
chocolate wafer cookies, butter, sugar, nutmeg, eggs, sugar, cream cheese, chocolate, vanilla, salt, sour cream
Taken from recipeland.com/recipe/v/chocolate-cheesecake-chocolate--38135 (may not work)