Ingredients
1½ Cups graham cracker crumbs (1 cellophane package of 10 crackers)
¾ Cup plus 2 Tbsp sugar, in all
1 Tbsp cocoa, plus extra for dusting
1 tsp cinnamon
¼ Cup unsalted butter, melted
8 Oz semi-sweet chocolate
1½ tsp orange extract
2 8 Oz packages cream cheese
½ cup sour cream
5 Eggs
Directions
Mix crumbs, 2 Tbsp sugar, cinnamon, and cocoa. Gradually add melted butter. Press evenly into bottom and 2/3's up side of buttered 9' springform pan that has been covered outside with aluminum foil. Refrigerate until ready to use.
Melt chocolate. Place cheese in bowl, beat on medium speed until smooth and fluffy, about 10 minutes. Beat in sour cream, ¾ cup sugar and orange extract. Add eggs one at a time, beating in between. Add melted chocolate and beat until blended, about 2 minutes. Pour into pan and bake at 375 degrees for 40-45 minuntes until puffed and no longer shiny. Center will look wet. Cool on wire rack. Remove from pan and cool in refrigerator overnight. Sift cocoa over cake before serving.
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