Cheesy Cheesecake with Chocolate Graham Cracker Crust

Makes 12 servings


  • 1½ cups chocolate graham cracker crumbs
  • ⅓ cup butter, melted
  • ¼ cup sugar




Preheat oven to 350˚F. Grease the bottom and sides of a 9-inch springform pan.

For the crust, combine graham cracker crumbs, butter and ¼ cup of sugar in a medium mixing bowl.  Press crumbs into bottom and sides of greased springform pan.

For the cheesecake, place cottage cheese in a food processor and blend until smooth.  In a large mixing bowl, beat cream cheese on high speed until smooth.  Add blended cottage cheese, flour, sugar, egg and vanilla.  Beat until well combined, about three minutes.  Pour batter into pan.  Bake for 50 to 60 minutes or until firm in the center.  Remove from oven.  Increase oven to 425˚F.

For the topping, combine sour cream, three tablespoons sugar and vanilla in a medium bowl.  Top cheesecake with sour cream mixture.  Return cheesecake to the 425˚F oven and bake for 10 minutes or until topping has set.  Turn oven off.  Leave the cheesecake in the oven for 30 minutes with oven door ajar.

Refrigerate cheesecake for two to four hours.  To serve, remove cheesecake from springform pan and transfer to serving dish.


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