I made this Creamy Chocolate Lace Cheesecake when I was living in Albany, New York.  I never had cheesecake that was made with whipped cream, but it was excellent, and made my dinner party complete.

Creamy Chocolate Lace Cheesecake Recipe

Creamy Chocolate Lace Cheesecake

Crust:   1 ½ cups chocolate wafer crumbs

½ finely chopped almonds

¼ cup margarine, melted

Filling:   2 (8 oz.) pkg. cream cheese, softened

2/3 cup sugar

3 eggs

2 cups semi-sweet chocolate chips, melted, cooled

1 cup whipping cream

2 Tbsp. margarine, melted

1 tsp. vanilla

Topping:   1 cup sour cream

1 ½ tsp. vanilla

1 tsp. sugar

½ oz. (1/2 square) unsweetened chocolate, melted

Heat oven to 325 F.  Butter 9 inch springform pan.  In large bowl, blend crust ingredients.  Press into bottom and up sides of prepared pan; refrigerate.  In large bowl, beat cream cheese and 2/3 cup sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Add melted chocolate chips; beat well.  Add whipping cream, 2 tablespoons margarine and 1 teaspoon vanilla; beat until smooth.  Pour into prepared crust.  Bake at 325 F. for 55 to 65 minutes or until edges are set.  Center of cheesecake will be soft.  (To minimize cracking, place shallow pan half full of water on lower oven rack during baking.)  Cool in pan 5 minutes; carefully remove sides of pan.  Cool completely.

In small bowl, combine sour cream, 1 ½ teaspoons vanilla and 1 teaspoon sugar; stir until smooth.  Spread over cooled cheesecake.  Drizzle with ½ oz. melted chocolate in a lace pattern.  Refrigerate several hours or overnight before serving.  Garnish as desired.   16 servings

(Recipe for the Creamy Chocolate Lace Cheesecake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

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