Serves: 8
Total Calories: 240
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Gradually beat in chocolate.
2. Stir sour cream into chocolate mixture. Fold in 1 cup of whipped topping. Spread in crust. Refrigerate at least 3 hours or until set.
3. Garnish with remaining whipped topping. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Chocolate Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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