I Chronicles 16:11 Look to the Lord and his strength; seek his face always.
2 cups chocolate wafer – crushed
1/4 cup sugar
1/3 cup butter/margarine – melted
Combine the above three ingredients and press into a 9 inch spring form pan. Press on the bottom and up the sides. Bake at 325′ for 10 minutes. Allow to cook before adding the filling.
3 8oz. pkgs. cream cheese
1 1/4 cups sugar
1 8 oz. carton sour cream
1 T. vanilla
Beat cream cheese and sugar. Add eggs, one at a time. Add the sour cream and vanilla and blend. Pour this onto the crust and bake at 325′ for an hour. Turn the oven off and partially open the door. Leave the cake in the oven for another hour.
Transfer the cheesecake to a serving plate.
1/4 cup butter
1 cup semisweet chocolate chips
1 12 oz. jar caramel ice cream topping
1 cup chopped pecans
Melt the chocolate and butter. Spread over the cheese cake and cool. Heat the caramel topping on the stove or in the microwave until just liquid. Spread over the cheesecake in a drizzle. Top with chopped pecans. Allow to cool.
Very nice presentation as well as tasting very good.