2 cups chocolate graham cracker crumbs

 2 tablespoons white sugar

 1/3 cup melted butter

2 cup semisweet chocolate chips

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

 1/2 cup sour cream

3 tablespoons all-purpose flour

2 teaspoons vanilla extract Chocolate syrup

 

 

 

 

 

 

 

DIRECTIONS

 

Prepare crumb crust by combining cracker crumbs, butter,

 and 2 tablespoons sugar.

 

Press mixture into bottom and 2 inches up sides of a 9 inch spring-form pan.

 

Refrigerate

 

Melt 1 cup chocolate chips in top of a double boiler over hot water. Set aside.

 

Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy.

 

Blend in eggs.

 

Gradually pour in melted chocolate mixture, beating on low speed until well-blended.

 

Add 1/2 cup sour cream, flour, vanilla. Blend until smooth.

 

Gently fold in remaining 1 cup of chocolate chips.

 

Pour into prepared crust.

 

Bake in a preheated oven at 350 degrees for 55 – 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or overnight. Garnish just before serving with chocolate syrup.  
 

Recipe sent in by JESSICA HOOPER Christiana, TN

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