10 oz. semi-sweet chocolate
5 cups cream cheese, room temperature
1 cup sugar
2 tablespoons vanilla extract
1 tablespoon cocoa
¾ cup sour cream
2 ½ cups ginger snaps, crushed
6 tablespoons butter, melted
1 tablespoon Tone’s® Ground Cinnamon
•Preheat oven to 350⁰F.
•Grease bottom and sides of a 9x3 inch spring form pan.
•Make the cake crust by mixing the ginger snaps with melted butter and Tone’s® Ground Cinnamon. Then, press into the bottom of the greased pan.
•Melt chocolate in the top of a double boiler and set aside.
•Beat cream cheese until smooth then beat in sugar and vanilla. Add eggs, one at a time.
•Combine the cocoa and sour cream in a small bowl. Then add this to the cream cheese mixture; lastly stir in melted chocolate.
•Pour mixture over the crust and bake for 1 hour at 350⁰F. Let cool completely in the pan, then remove the pan rim.
•Let chill in refrigerator for at least 1 hour before serving.
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