1 cup semisweet chocolate chips (6 ounces), melted, cooled slightly
1/2 cup sour cream
3/4 cup sugar
1 tablespoon red food color
2 cups frozen (thawed) whipped topping
Heat oven to 300 degrees F. Wrap outside bottom and side of 10-inch springform
pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve
1/4 cup of the cake mix for filling; set aside.
In large bowl, beat remaining cake mix and butter with electric mixer on low
speed. Press in bottom and 1 1/2 inches up side of pan.
In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour
cream, sugar and food color with electric mixer on medium speed until smooth. Beat
in eggs, one at a time, just until blended. Pour over crust.
Bake for 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is
set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly
when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30
Remove from oven and cool in pan on cooling rack 30 minutes.
Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of
Pipe whipped topping around outer edge of cheesecake.
Store covered in refrigerator.
Prep Time 20 min | Servings 16
Expert Tips: If you’d prefer, the whipped topping can be spread over the top
of the cheesecake.
Nutrition Information Serving Size: 1 Serving Calories 450 (Calories from
Fat 260), Total Fa 29g (Saturated Fat 17g, Trans Fa 1/2g), Cholesterol 105mg Sodium
420mg Total Carbohydrate 42g (Dietary Fiber 1g Sugars 30g ), Protein 6g
% Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 10%