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Chocolate 25

Chocolate 25 comes together with Chocolate Cookie Wafers Crushed, Sugar Divided, Plus Butter Melted, Cream Cheese Softened And Divided, and Vanilla Divided. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 1/2 oz
• 3/4 cup
• 1/4 cup
• 16 oz
• 1 tsp
• 2 oz
• 1 1/3 cup
• 1/3 cup
• 1 tbsp
• 5 oz
• 6 oz
• 1/4 cup
• 3/4 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl.

2. 2

   Blend well. Press into the bottom and 2" up sides of 9" springform pan. Set aside.

3. 3

   Combine 8 ounces cream cheese and 1/4 cup sugar. Beat until fluffy.

4. 4

   Add 1 egg and 1/4 teaspoon vanilla. Blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust.

5. 5

   Combine remaining 8 ounces cream cheese, brown sugar and flour.

6. 6

   Beat until mixture is fluffy.

7. 7

   Add 1 egg and 1/2 teaspoon vanilla. Blend well. Stir in pecans.

8. 8

   Spoon gently over chocolate layer.

9. 9

   Combine 5 ounces cream cheese and remaining 1/4 cup sugar.

10. 10

    Beat until fluffy.

11. 11

    Add egg.

12. 12

    Blend well.

13. 13

    Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.

14. 14

    Spoon gently over praline layer.

15. 15

    Bake at 325 degrees for 1 hour.

16. 16

    Turn off oven and leave cheesecake in oven for 30 minutes.

17. 17

    Cool.

18. 18

    Chill 8 hours.

19. 19

    Remove from pan.

20. 20

    Spread warm chocolate glaze over cheesecake.

21. 21

    Garnish with chocolate leaves, if desired.

22. 22

    Combine chocolate and butter in top of double boiler.

23. 23

    Cook until melted.

24. 24

    Remove from heat.

25. 25

    Stir in remaining ingredients.

26. 26

    Stir until smooth.

27. 27

    Spread over cheesecake while glaze is warm.