Serves: 10
Total Calories: 580

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese softened
1 (3-ounce) package cream cheese softened
1 cup sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
3 eggs large
8 ounces semi-sweet baking chocolate melted and cooled
1 cup sour cream
2 tablespoons sugar
3/4 teaspoon vanilla extract
Chocolate Curls (optional)

Preheat oven to 350°.

In a small bowl, mix graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter until crumbs are well coated. Press into bottom and 1 inch up sides of a 9-inch springform pan. Chill while making filling.

In a small mixer bowl at medium speed, beat cream cheese, 1 cup sugar, 2 teaspoons vanilla and salt until fluffy. Beat in eggs, one at a time, until well blended. At low speed, beat in chocolate just until blended. Pour into crust smooth top.

Bake for 35 minutes. Without opening the door, turn off oven and leave cheesecake in oven for 15 minutes. Place on a wire rack and cool for 1 hour or until room temperature. Place on a serving plate. Release sides of springform pan cover and refrigerate at least 2 hours before serving.

Meanwhile, in a small bowl, stir sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla until blended. Cover and chill.

Just before serving, pipe sour cream mixture onto cheesecake and sprinkle with chocolate curls.

Nutritional Facts:

Serves: 10
Total Calories: 580
Calories from Fat: 363

More Recipes from the Chocolate Treats Cookbook:
Rich Chocolate Cheesecake
Sweetheart Cake