- 3 Packages of Cream Cheese, softened
- 1 1/4 cups sugar
- 1 (8 ounce) container of dairy sour cream
- 2 teaspoons vanilla extract
- 1/2 cup Hershey’s cocoa
- 2 Tablespoons all-purpose flour
- 3 eggs
Quick Chocolate Crumb Crust Ingredients:
- 1 cup of Oreo cookies crumbs (removing the cream center)
- 1/4 cup margarine
Quick Chocolate Crumb Crust Directions:
- Add Oreo cookies (removing the cream center) to a pastic zip bag
- Using a rolling pin crush cookies into crumbs repeat if needed to equal 1 cup
- Combine cookie crumbs and margarine
- Press into a 9 inch springform pan
- Makes one 9 inch crust
Cheesecake Directions:
- Pre-heat oven to 450 degrees
- Beat cream cheese and sugar until blended.
- Add sour cream and vanilla and beat until blended
- Beat in cocoa and flour
- Add eggs, one at a time, but beat just until well blended
- Pour into crust
- Bake 10 minutes then reduce oven temperature to 250 degrees bake 40 minutes or until cheesecake is 150 degrees
- Remove from oven to wire rack
- With a knife loosen cake from side of pan
- Cool completely then remove the side of the springpan
- Refrigerate 4 to 6 hours
- Store covered in refrigerator
Yeah, a crack doesn't affect the taste one ioda. This always works for me. As soon as you take the cheesecake out of the oven, run a sharp knife around the edge of the pan to release it. Then as it cools and contracts it won't crack.
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HAHAHA I tried that, and it back fired on me this time. No crack until I tried to go around the sides with a knife. I would not let it win… so we ate it!! 🙂
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