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The best darn cheesecake ever!

Updated on May 1, 2011

Make ahead 3 weeks and freeze it!

killer cheesecake

This cheesecake I have made 5 days in advance,covered with plastic wrap,in the refrigerator,It may also be frozen up to 3 weeks.Just defrost of course before serving.

Filling

3 pkg Philadelphia cream cheese( room temperature)

1 cup granulated sugar

5 large eggs

2 squares semi-sweet chocolate,melted

Frosting

1/2 to 3/4 cup of sour cream

4-6 semisweet chocolate,melted

Crust

2 cups duplex creme cookies or oreos my favorite to use is 2 cups of chocolate covered graham crackers

5-8 tablespoons of butter or margarine.

(I put my cookies between wax paper and roll with a rolling pin)

I then mix in a bowl until well blended

note- I start off with 5 tbsp of butter and add the remaining as I need it up to 8 (I find it depends on the temperature if I have to use 5 or 8)

I then press into a 9 inch spring form pan

tip:(if it is summertime I find if i place the prepared crust in the freezer until I am ready to put the filling in, the crumbs do not float about in the filling,even if they do it just enhances the flavor, but I find You are more likely to have cracks if this happens)

while I am preparing my crust I preheat the oven to 300 degrees.

The filling is prepared in a very large bowl, beating together cream cheese,sugar,eggs @ medium speed until smooth and fluffy.

Tip:If you use a paddle attachment to beat the cream cheese smooth before adding sugar and add eggs one at a time (all ingredients @ room temp) You are far less likely to have cracks in the finished cake.

I use a cup to dip out half of the batter and sort of plop my batter into the prepared crust(then I shake the pan to even it out) I add the melted 2 squares of semi sweet chocolate over the remaining half of the batter,drizzle over the batter in the crust to make swirls.(I Sometimes take a butter knife and gently swirl only going as deep as the top half of the batter to release air pockets before placing in oven I shake this pan to even my batter)

Bake at 300-325 for 50-60 minutes

Tip: when finished baking the cake should appear dull,the center will be soft but not wobbly..run a knife around the sides to loosen the cooled cake from the pan,release the springform and remove the sides(do not remove cake from the pan bottom for serving!)

Once the cake has been chilled for at least 2 hours in the fridge I frost the cake and dust with nuts..

betty crocker makes an excellent dark chocolate prepared frosting should you find yourself out of time...

I get rave reviews on this anytime I make it..

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    • jorja kick profile imageAUTHOR

      jorja kick 

      7 years ago from southeast georgia

      hubby and I had a couple restaurants this was one of our best sunday deserts!!!(thanks to momma!)

      try it it is out of this world..

      good to hear from you..

    • Ashantina profile image

      Ashantina 

      7 years ago

      Oh shoot!!! Im salivating over here jorja :)

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