Velvet Chocolate Cheesecake
Minutes Prep Time: 30
Minutes Total Time: 315
Servings: 16
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 315
Servings: 16
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 35 g | 12% |
Cholesterol | 50 mg | 17% |
Total Fat | 20 g | 31% |
Iron | 4 mg | 21% |
Calories | 330 kcal | 16% |
Sodium | 197 mg | 8% |
Protein | 4 g | 8% |
Saturated Fat | 9 g | 45% |
Sugars | 25 g | 3% |
Vitamin C | 0 |
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.
Velvet Chocolate Cheesecake