Topping
2 oz. semi-sweet chocolate melted
2 T. sour cream
2 T. creme de cocoa
Combine chocolate, sour cream and creme de cocoa. Spread over cooled cheesecake.
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White Chocolate Cheesecake
Crust:
1/4 C. butter melted
1 C. zwieback cookie crumbs
2 T. sugar
1 T. cocoa
Add crust ingredients and mix well. Coat sides of a buttered 9 inch springform
pan with 3 T. of the crumbs and the remaining crumb mixture on the bottom.
Chill.
Filling:
19 oz. cream cheese
1 C. sugar
4 T. flour
5 oz. white chocolate melted
3 eggs
2 T. white creme de cocoa
1 t. vanilla
Combine cream cheese, sugar and flour. Beat until fluffy. Blend in white
chocolate. Beat in eggs, one at a time. Blend in creme de cocoa and vanilla.
Pour into crust.
Bake at 350°F. for 50 minutes, or until center is set but still shaky. Cool
cheesecake and then add topping.
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