I have been in Dallas exactly one week today and both Randy and I have gained 5 lbs. We are back in a world of fast foods, drive thrus and a land where chocolate is King. As soon as I arrived my son in law( who we affectionately call SIL) asked me to bake a chocolate cake, a red velvet cake, chicken and dumplings, tacos and heavenly hots). I have had the great experience of frequenting the huge grocery stores here until I have spent our retirement. BUT…..Jodi now has plentybof cocoa, cake mixes, cream cheese and lbs of butter. She can bake anything she would ever want….or wait until I come back thanksgiving and let me bake. I think I know which choice she will make. In lolly gagging around the grocery stores I have been going crazy buying things I cannot find out in Sushiville. This cheesecake is so good, so easy and you will think you have had Paula Deen in your kitchen baking for you.
1 1/2 cups thin chocolate wafers, crushed
1/4 cup butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 bar (4oz) Ghirardelli semi-sweet chocolate baking bar, melted
1 bar (4oz) Ghirardelli semi-sweet baking barm melted
1/2 cup sour cream
Crust: mix wafer crumbs with butter and press with spoon onto bottom and half way up sides of a 8″ springform pan.
Filling: blend cream cheese with sugar. Add eggs and beat until well mixed.
Add melted chocolate, beating until thick and smooth. Pour into prepared crust. Bake for 30-40 min or until firm in center. Chill 4 hrs or overnight.
Topping: stir melted chocolate into sour cream and spread over top. Chill until firm.