3 tb Margarine
1 c Fine crush chocolate wafers
8 oz Cream cheese; softened
1/2 c Sour cream
1/3 c Sugar
1/4 c Milk
1 Egg; beaten
2 oz Semisweet chocolate; melted
Cooled
1/2 ts Vanilla
1 oz Semisweet chocolate; opt.
1 ts Shortening; opt.
For Crust: Place margarine in the microwave pan. Cook, uncovered, on
HIGH for 45-60 seconds or until melted. Stir in crushed chocolate
wafers until all is moistened. Press mixture firmly against bottom
and sides of pan. Cook, uncovered, on HIGH for 1- 1 1/2 minutes or
until set, rotating pan a half-turn after 30 seconds. For Filling: In
medium mixing bowl combine cream cheese, sour cream, sugar, milk, and
egg; beat with an electric mixer on medium speed just until smooth.
Stir in 2 oz. melted chocolate and vanilla. Pour cream cheese mixture
into crust. Cook, uncovered, on MEDIUM for 11-14 minutes or until a
knife inserted 2 inches from edge comes out clean, giving dish a
quarter-turn every 3 minutes. (Center will be slightly set, but not
firm.) Cool slightly, then refrigerate at least 4 hours or until set.
For Topping: (optional) In a 1 3/4 quart casserole cook remaining 1
oz.
chocolate and shortening, uncovered, on HIGH for 2-3 minutes or until
melted; stir until smooth. Drizzle chocolate mixture on top of
cheesecake. Per serving: 405 cal, 30 g fat, 86 mg chol
Yields
7 servings