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Velvet Chocolate Cheesecake

Active Time: 5 Hour 15 Minutes

Total Time: 5 Hour 15 Minutes

Serves: 16


Velvet Chocolate Cheesecake


  • Finely crush 24 of the cookies; combine with Parkay in medium bowl. Press crumbs firmly on bottom of 9-inch springform pan. Stand the remaining 14 whole cookies around inside edge of pan, pressing firmly into crumb mixture. Set aside.
  • Preheat oven to 325°F. Melt 4 squares of the chocolate in small saucepan over low heat; set aside.
  • Beat cream cheese and 8 tablespoons (1/2 cup) of the sugar in large bowl with electric mixer at medium speed until smooth. Add 1/2 cup of the sour cream, eggs and vanilla until blended. Blend in melted chocolate; pour into prepared crust.
  • Bake 35 to 40 minutes or until cheesecake is slightly puffed and center is almost set. Blend the remaining 1 cup sour cream and the remaining 2 tablespoons sugar; spread over cheesecake. Return to oven and bake an additional 5 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Melt the remaining 1 square chocolate; drizzle over cheesecake. Refrigerate at least 4 hours or overnight.
  • Cut into 16 slices to serve. Top each slice with Reddi-wip, if desired. Store leftover cheesecake in refrigerator.


Serving Size: 16 servings (1 slice each)
  • Calories 329kcal -
  • Total Fat 21g -
  • Saturated Fat 9g -
  • Cholesterol 50mg -
  • Sodium 240mg -
  • Carbohydrates 34g -
  • Fiber 1g -
  • Protein 4g -