Chocolate Cheesecake

Both the chocolate and the cheese in this chocolate cheesecake are delicious. It is little more difficult and noticeably less sweet than many other American sweets.

1 Graham cracker crumbs, 1/4 cup
Melted butter or margarine, 2 tablespoons sugar, and 3 teaspoons
2 lbs. of cream cheese
One sugar cup
sour cream, 8 ounces
14 cup cacao
2 eggs
flour, one cup
heavy whipping cream, 3/4 cup

In a 5 quart mixing bowl, combine 2 pounds of cream cheese, 1 cup of granulated sugar, and 8 ounces of sour cream. Mix on low speed until well combined. Add 2 eggs at this point and mix for 2 minutes. Add 1 cup of flour, 1/4 cup cocoa, and 3/4 cup of heavy whipping cream and mix on second speed until smooth and creamy. 

 

Your cheesecake mixture ought to now resemble fluffy ice cream fresh from the ice cream maker. Prepare a 10 inch by 2 inch spring form pan. In a large bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter or margarine. Using a wire whisk, mix the ingredients until well combined. Brush a little softened butter on the sides of the spring form pan so the crumbs have something to adhere to, then sprinkle the crumbs on the bottom and sides of the pan. You should now have a full pan after adding the cheesecake mixture slowly so as not to disturb the crumbs too much.

When your oven is hot, put the cake in it and bake for 55 minutes. Then, turn off the oven and leave the cake inside for 3 hours. After that time, your cheesecake should be the most gorgeous thing you've ever seen. Let the cheesecake sit on the table for 1 1/2 hours, then put it in the refrigerator for about 2-3 hours. Now take it out of the pan and eat it. If you want, you can top it with coconut and pecans.