Velvet Chocolate Cheesecake

Name: Velvet Chocolate Cheesecake
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 30 chocolate chip cookies (2 inch), divided; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 454 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 2 eggs; 59 milliliters (1/2 stick) margarine or butter, melted; 237 milliliters sugar, divided; 79 milliliters unsweetened cocoa powder; 1 teaspoon vanilla, divided

For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 195 calories, 3g of protein, and 15g of fat each. 1 person found this recipe to be flavorful and satisfying. If you have chocolate chip cookies, margarine, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 20 minutes.

Instructions

Preheat oven to 375F if using a silver 8-inch springform pan (or to 350F if using a dark nonstick 8-inch springform pan). Crush 20 of the cookies; mix with margarine. Press firmly onto bottom of pan. Stand remaining 10 cookies around side of pan; set aside.

Ingredients you will need

Margarine

Equipment you will use

Springform Pan

Oven

Reserve 2 Tbsp. of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add remaining sugar, the cocoa and 1 tsp. of the vanilla; mix well.

Ingredients you will need

Vanilla

Cocoa Powder

Sugar

Add eggs, 1 at a time, beating on low speed after each addition just until blended.

Ingredients you will need

Egg

Pour over crust. Cover tops of cookies with strip of foil to prevent overbrowning.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Bake 50 minutes or until cheesecake is puffed and almost set in center.

Equipment you will use

Oven

Remove from oven.

Equipment you will use

Oven

Mix reserved 2 Tbsp. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Ingredients you will need

Sour Cream