| 2 | cups chocolate wafer cookie crumbs |
| 1/4 | cup butter or margarine, melted |
| 4 | packages (8 ounces each) cream cheese, softened |
| 2/3 | cup sugar |
| 1/2 | cup sour cream |
| 1 | tablespoon grated orange peel |
| 4 | eggs |
| 1/2 | cup sour cream |
| 2 | tablespoons sugar |
| 2 | cups berries |
| 1. | Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom. |
| 2. | Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust. |
| 3. | Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. |
| 4. | Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries. |
|
| No need to buy chocolate wafers just for this recipe--use what you have on hand. Try graham crackers, chocolate sandwich cookies, gingersnaps or shortbread cookies. Delicious! |
|
| Replace 1/4 cup of cookie crumbs with 1/4 cup finely chopped toasted almonds. |
Nutrition Information:
365 ( 245 ); 27 g ( 16 g); 125 mg; 290 mg; 24 g ( 1 g); 7 g 20 %; 12 %; 6 %; 8 %