Prepare chocolate crumb crust; set aside. Heat oven to 450F. In large mixer bowl combine cream cheese, sugar, cocoa, sour cream and vanilla; beat on medium speed until smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake 10 minutes. Without opening oven, decrease temperature to 250F and continue baking 30 minutes. (Cheesecake may appear uncooked in middle) Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven; loosen cake from rim of pan. Cool completely; cover and refrigerate. Garnish with chocolate curls or fresh fruit and whipped cream, if desired.
Chocolate Crumb Crust
Heat oven to 350F. In small bowl combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup confectioners' sugar and 1/3 cup Hershey's cocoa; blend in 1/4 cup melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9 inch spring form pan. Bake 8 to 10 minutes. Cool.
Makes 12 to 14 servings
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Cajun Country -- New Iberia, Louisiana