Quick chocolate crumb crust (recipe follows)
3 packages (8oz each) cream cheese
1 1/4 cups sugar
1 container (8oz) sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all purpose flour
3 eggs
Quick chocolate drizzle (recipe follows)
1. Prepare quick chocolate crumb crust. Heat oven to 450.
2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick chocolate drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in the refrigerator.
Quick Chocolate Crumb crust:
Combine 1 cup chocolate wafer crumbs and 1/4 (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan. Makes 1 (9 inch) crust
Quick Chocolate Drizzle
Place 1/2 cup Semi sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted.
3. Bake 10 minutes. Reduce oven temperature to 250 (without opening the door cold air can make cheesecake crack); continue baking 40 minutes. Remove from oven to wire rack. With knife,
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