Shelly's Recipe

CHOCOLATE-BAR CHEESECAKE

Category: Cheesecake

Crust
1/4 graham cracker squares crushed (1 cup)
2 tbsp finely chopped walnuts or pecans
2 tbsp sugar
1 slightly beaten egg white
2 tbsp butter, melted


Filling
2 (8 oz) pkg cream cheese softened
1 cup sour cream
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 (1 to 1 1/2 oz) bar milk chocolate melted
1 tsp vanilla
3/4 cup frozen or refrigerated egg product thawed, or slightly beaten egg whites (5 to 6 eggs)

Topping
1 cup sour cream
2 tbsp sugar
1 tsp vanilla
Cut up fresh fruit (optional)

For crust, in a mixing bowl, stir together the crushed crackers, the walnuts or pecans, and the sugar. Add 1 egg white and butter. Toss together. Press onto the bottom and 1 inch up the sides of a 9 inch springform pan. Set aside.

For filling, in a large mixing bowl beat the cream cheese until smooth. Add the 1 cup sour cream, sugar, cocoa powder, melted chocolate, and 1 tsp vanilla. Beat on low speed until combined. Add egg whites. Beat until combined. Pour the cheesecake filling into the prepared crust. Place the springform pan on a shallow baking pan in the oven.

Bake at 325 for 55 to 65 minutes or until center appears nearly set when you shake it gently. Cool in the pan for 15 minutes. Loosen crust from the sides of the pan. Cool for 30 minutes more; remove the sides of pan. Cool. Cover and chill cheesecake for at least 4 hours or up to 24 hours.

Before serving, combine the topping ingredients and spread over top of cheesecake. Top with additional nuts and serve with fruit, if desired.