Spindletop Chocolate Cheesecake
For Crumb Crust
1 8 ½ ounce package of chocolate wafers
⅓ cup melted butter
2 tablespoons sugar
½ teaspoon nutmeg
For Cheese Filling
1 cup sugar
3 8 ounce packages of cream cheese, softened
12 ounces semisweet chocolate chips
1 teaspoon vanilla
⅛ teaspoon salt
1 cup sour cream
1 cup heavy cream
2 tablespoons confectioner’s sugar
Preheat over to 350°.
Finely crush wafer in blender or processor; then combine in bowl with melted butter, sugar and nutmeg. Press evenly over bottom and sides (½ inch from top) of a 9-inch springform pan. Refrigerate.
For Cheese Filling:
In large bowl or electric mixer at high speed, beat eggs and sugar until light. Beat in cream cheese until smooth. Add melted chocolate, vanilla, salt and sour cream, beating until smooth. Turn into crumb crust and bake approximately 1 hour or until cheesecake is just firm when pan is gently shaken. Cool in pan or on wire rack; then refrigerate, covered overnight.
Beat cream with confectioner’s sugar until stiff. Remove sides of springform pan and garnish with whipped cream. (Chocoholics will go into orbit over this!) Serves 16