Cindy's Chocolate Cheesecake
2 cups chocolate cookie crumbs
6 tablespoons butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
2 to 3 teaspoons cocoa
1 teaspoon vanilla
2 cups sour cream
Preheat oven to 350ºF. Combine crumbs and butter well. Press into well-buttered 10-inch springform pan. Bake 10 minutes. Chill. In a large bowl, beat cream cheese until fluffy and smooth. Add sugar and beat in eggs one at a time. Stir in chocolate, cocoa and vanilla, beating well after each addition. Add sour cream and beat until very smooth. Pour into crust. Bake for about 1 hour and 10 minutes or until toothpick inserted about 1/2-inch from outside edge comes out clean. May appear to be too liquid, but it will become firm when cooled. Turn off oven and oven door slightly. Cool this way until room temp, then chill in fridge for at least 5 hours(overnight is best).
Note: This is my all time favorite and the one I get requests for most often. My sister makes this and add a dash or 2 of cinnamon to give it a little zip. It's also excellent if you replace the semisweet chocolate with
white chocolate and omit the cocoa powder. Just mix in some raspberries or some pie filling on top.
Chocolate chips work fine in this recipe.