Auntie Betty's Double Chocolate Cheesecake

Name: Auntie Betty's Double Chocolate Cheesecake
Total time: P2H
Yield: 1
Cuisine: Fusion
Ingredients: cream wafers; butter; macadamia nuts; cream cheese; sugar; eggs; chocolate, semi-sweet; vanilla extract; sour cream; sugar; vanilla extract; chocolate bar

Submitted by alberta_f

YIELD

1 Cake

PREP

10 min

COOK

50 min

READY

2 hrs

Ingredients

Crust

CUP CREAM WAFERS
chocolate, crumbled *

CUP BUTTER
melted, NO MARGARINE

CUP MACADAMIA NUTS *

Filling

OUNCES CREAM CHEESE

CUP SUGAR

LARGE EGGS

OUNCES SEMI-SWEET CHOCOLATE
semi-sweet, null *

TEASPOONS VANILLA EXTRACT

Topping

CUPS SOUR CREAM

TABLESPOONS SUGAR

TEASPOON VANILLA EXTRACT

Final touch

EACH CHOCOLATE BAR
frozen *

Directions

CRUST: Roll out chocolate cream wafers on wax paper.

Mix crumbled wafers, butter and nuts in the bottom of a 10 inch spring form pan. Using a piece of wax paper, press mixture evenly in the bottom of the pan. Place pan in refrigerator or freezer while preparing the filling.

FILLING: Preheat oven to 350℉ (180℃). In a large bowl beat cream cheese until fluffy. Gradually add sugar. Beat in eggs one at a time until well blended.

Stir in chocolate and vanilla. Mix well. Pour on top of prepared crust and bake 50 minutes. Remove from oven. Turn oven off and close door.

TOPPING: Combine sour cream, sugar and vanilla. Spread over cheesecake.

Return to oven, but do not reheat oven. Leave in warm oven for 10 minutes with the door closed.

Open door and leave cake in oven for an additional 20 minutes. Remove cake from oven. Allow cake to cool on wire rack.

FINAL TOUCH: Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight.