Chocolate Cheesecake 2
Yield
1 servingsPrep
20 minCook
35 minReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
graham cracker crumbs
finely crushed |
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | package |
pudding
and pie filling, chocolate |
* |
| ¾ | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | square |
unsweetened chocolate
|
|
| 3 | 24 ounce |
cream cheese
softened |
|
| 3 | each |
egg yolks
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
graham cracker crumbs
finely crushed |
*
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | package |
pudding
and pie filling, chocolate |
* |
| 177 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 1 | square |
unsweetened chocolate
|
|
| 3 | 24 ounce |
cream cheese
softened |
|
| 3 | each |
egg yolks
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
sour cream
|
|
Directions
Combine graham cracker crumbs, sugar and melted butter.
Press on bottom and sides of a greased 10 inch springform pan.
Combine pudding mix, sugar and milk in saucepan.
Add chocolate, cook and stir over medium heat until mixture comes to a full boil.
Remove from heat. Cover surface with waxed paper and set aside.
Beat cream cheese until fluffy.
Beat in yolks, vanilla, salt and pudding.
Fold in egg whites.
Pour over crumbs in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.
Cool 4 hours.
Spread top with sour cream.
