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the swansons famous chocolaty cheesecake.
It’s a recipe that has been in my family for generations. It is a moist flavor full cake. That is perfect for any chocolate or cookie lover. It is made with 3 different types of chocolate, and 2 different types of cookies.
Recommended Servings
1 cheesecake serves 12
1/2 cup graham cracker crumbs
3/4 cup finely ground Oreo cookies (chocolate cookie part only, no white filling)
4 table spoons (= 1/2 stick) unsalted butter, melted.
2 tablespoons sugar

6 ounces semisweet chocolate
2 1/2 pounds softened cream cheese
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1 milk chocolate bar (1 and 1/2-ounce)
CRUST- Preheat oven to 375 degrees
In bowl, mix all the crust ingredients until combined well
Press the mixture into the bottom of a 9-inch spring form pan
Bake the crust until fragrant and set for approximately 8-10 minutes
Remove from the oven. Allow to cool for at least 15 minutes before adding the filling
Lower the oven temperature to 350 degrees
FILLING- Place semisweet chocolate into microwave for 30 seconds on high power, then stir it. Continue microwaving, stopping every 30 seconds to stir, until it is completely melted and smooth
Place the cream cheese, sugar, and vanilla extract in a large bowl and beat it with an electric beater until very creamy and smooth, for approximately 4 minutes
Sift the cocoa powder into the cream cheese mixture and beat to incorporate.
Add the eggs one at a time to the cream cheese mixture, beating well after every addition. Add the sour cream and melted chocolate and beat until smooth.
Using a spatula, transfer the batter to the prepared, baked crust
Bake the cake at 350 degrees until the cake rises and puffs at the center, about 1 hour and 10 minutes
Remove the cake from the oven and place it on a wire rack to cool
Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while it’s still hot
Let the cheesecake cool for 1 hour
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours before serving
When it is completely cool, gently run a thin knife around the inside edge of the spring form pan. Then unhook the pan and carefully remove the cake from the pan. Slice serve and enjoy.

Servings: 1 cheesecake serves 12

Nutritional information per serving

No nutrition information available

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