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VELVET CHOCOLATE CHEESECAKE

Active Time : 5 Hour 15 Minutes
Total Time : 5 Hour 15 Minutes
Serves : 16
INGREDIENTS
  • 38 chocolate sandwich cookies, divided
  • 1/3 cup Parkay® Original Spread-tub
  • 5 squares (1 oz each) semisweet baking chocolate, divided
  • 8 ounces cream cheese, softened
  • 10 tablespoons granulated sugar, divided
  • 1-1/2 cups sour cream, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Reddi-wip® Original Dairy Whipped topping, optional
DIRECTIONS

Finely crush 24 of the cookies; combine with Parkay in medium bowl. Press crumbs firmly on bottom of 9-inch springform pan. Stand the remaining 14 whole cookies around inside edge of pan, pressing firmly into crumb mixture. Set aside.

Preheat oven to 325°F. Melt 4 squares of the chocolate in small saucepan over low heat; set aside.

Beat cream cheese and 8 tablespoons (1/2 cup) of the sugar in large bowl with electric mixer at medium speed until smooth. Add 1/2 cup of the sour cream, eggs and vanilla until blended. Blend in melted chocolate; pour into prepared crust.

Bake 35 to 40 minutes or until cheesecake is slightly puffed and center is almost set. Blend the remaining 1 cup sour cream and the remaining 2 tablespoons sugar; spread over cheesecake. Return to oven and bake an additional 5 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Melt the remaining 1 square chocolate; drizzle over cheesecake. Refrigerate at least 4 hours or overnight.

Cut into 16 slices to serve. Top each slice with Reddi-wip, if desired. Store leftover cheesecake in refrigerator.