This is my favorite cheesecake recipe. It is rich and creamy and out of this world. Think of a mound of cheesecake with delectable chocolate crumbs topped with sour cream and drizzled with raspberry sauce. MMMM.
Crust
8 ½ oz. Pkg. Chocolate wafers, crushed (1 ¾ cup)
¼ cup margarine or butter, melted
Filling
2 (8 oz.) pkg. Cream cheese
½ cup sugar
3 eggs
12- oz. Pkg (2 cups) vanilla milk chips or vanilla flavored candy coating, cut into pieces, melted
1 cup whipping cream
2 tablespoons margarine or butter, melted
1 tsp. vanilla
Topping
Heat oven to 325. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of 10-inch springform pan. Refrigerate.
In large bowl, beat cream cheese until smooth, gradually add sugar, beating until smooth. Add eggs one at a time, beating well after each addition. Add remaining filling ingredients; beat until smooth. Pour into crust lined pan.
Bake at 325 for 55 to 65 minutes or until edges are set. (To minimize cracking place shallow pan half ful of hot water on lower oven rack during baking.) Center of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 min with door open at least 4 inches. Remove from oven; cool to room temp on wire rack. Remove sides of pan. Refrigerate overnight.
Top with your favorite topping.
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