3 Tbsp butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup sour cream
6 squares semi sweet baking chocolate, melted
4 eggs
2 cups thawed cool whip
1 can (21 oz) cherry pie filling
Preheat oven to 325. Line 13x9 dish with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes. Beat cream cheese, sugar, and vanilla in large bowl until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with pie filling and whipped topping. Store any leftover cheesecake in refrigerator.
Serves 16
No comments:
Post a Comment