Witch-In-The-Moonlight Cheesecake

• 2 cups chocolate graham cracker crumbs (about 10 whole crackers)
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1/3 cup hot fudge ice cream topping, warmed
• Template on page XX
• 1/4 cup hot fudge ice cream topping, warmed

1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a
2. . Bake at 325u0b0 for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of filling into crust. Drizzle ice cream topping to within 1 in. of edges. Top with remaining filling.
4. Bake at 325u0b0 until center is almost set, 65-75 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Trace
6. onto waxed paper; cut out. Place template on cheesecake and lightly trace outline using a toothpick. Place ice cream topping in a pastry or plastic bag; cut a small hole in the corner. Pipe an outline around design and fill with topping. Refrigerate overnight. Remove sides of pan.

graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, flour, vanilla, eggs, cream topping, cream topping

Taken from www.tasteofhome.com/recipes/witch-in-the-moonlight-cheesecake/ (may not work)