From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Combine wafer crumbs, sugar, cinnamon, and 1/4 cup butter; mix well
2. Firmly press into bottom of 10-inch springform pan; set aside.
3. Melt chocolate chips over hot water in double boiler; set aside.
4. Combine eggs, sugar, rum, and sour cream in electric blender and process for 15 minutes.
5. Continue blending and gradually add chocolate and cream cheese. Add melted butter and blend well.
6. Pour cheese mixture into chocolate crust and bake at 325 degrees until cheese cake is set in center (about 45 minutes).
7. Cool at room temperature for at least 1 hour, then chill at least 6 hours.
8. Remove sides of springform pan and garnish with whipped cream.
SERVINGS: 10 - 12
- 1-1/2 cups chocolate wafer crumbs
- 2 Tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, softened
- 1-1/2 cups semi-sweet chocolate chips
- 2 eggs
- 1/2 cup sugar
- 2 teaspoons rum
- 8 ounces sour cream
- 2 packages (8 ounces each) cream cheese, cubed and softened
- 2 Tablespoons butter, melted
- Whipped cream
TO PREPARE:
1. Combine wafer crumbs, sugar, cinnamon, and 1/4 cup butter; mix well
2. Firmly press into bottom of 10-inch springform pan; set aside.
3. Melt chocolate chips over hot water in double boiler; set aside.
4. Combine eggs, sugar, rum, and sour cream in electric blender and process for 15 minutes.
5. Continue blending and gradually add chocolate and cream cheese. Add melted butter and blend well.
6. Pour cheese mixture into chocolate crust and bake at 325 degrees until cheese cake is set in center (about 45 minutes).
7. Cool at room temperature for at least 1 hour, then chill at least 6 hours.
8. Remove sides of springform pan and garnish with whipped cream.
SERVINGS: 10 - 12
