Ingredients:
- 1 chocolate pie crust
- 16 oz softened cream cheese
- ½ cup sugar
- 2 eggs
- 2 oz dark chocolate, melted
- 1 tsp vanilla
- 2/3 cup sour cream
Directions:
- Preheat oven to 300 degrees F
- Beat cream cheese until smooth, gradually adding the sugar
- Scrape down the sides of the bowl
- Add the eggs one at a time on low speed
- Add vanilla and sour cream
- Scrape the sides of the bowl one more time and beat until smooth
- Reserve 1/2 cup of the cheesecake filling and set aside
- Melt the 2 oz of dark chocolate and stir into the reserved 1/2 cup of cream cheese filling.
- Pour the plain batter into the pie crust, smoothing out to the edges
- Fill a pastry bag, fitted with a round tip, with the chocolate cheesecake mixture
- Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot
- Place dots all over the cheesecake until the chocolate mixture is used up.
- Place in the oven and bake for 1 hour then turn off the oven and leave the cheesecake in the oven for an additional 1 hr
- Refrigerate for at least 24 hours. Freeze if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water to help when cutting.
