Ingredients:
1 1/4 cups crushed
chocolate wafers
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
2 eggs, lightly beaten
1/2 cup evaporated milk
1 teaspoon lemon juice
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons sour cream
1/3 cup sugar
2 eggs, lightly beaten
1/2 cup evaporated milk
1 teaspoon lemon juice
2 cups sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Directions:
In a small bowl, combine
the cookie crumbs, walnuts and sugar. Stir in the melted butter. Pat onto the
bottom and halfway up the sides of a 10-inch springform pan. Freeze for 15
minutes.
Preheat the oven to 350F.
In a medium bowl, beat the cream cheese, 3 tablespoons of sour cream and sugar
until smooth. Beat in the eggs, then add in the evaporated milk and the lemon
juice. Beat just until combined. Pour the mixture into the frozen crust and
bake for 35-40 minutes, or until the center of the cheesecake is almost set.
Combine the sour cream,
sugar and vanilla and pour gently over the top of the cheesecake. Bake an
additional 10 minutes. Remove from the oven and cool for 10 minutes, then take
a knife and run it around the sides of the cheesecake. Cool for 1 hour, then
refrigerate until it is completely chilled.
Serve the cheesecake
topped with chocolate syrup, fruit, or any other desired toppings.
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