BRANDY ALEXANDER CHEESECAKE

FOR THE CRUST:
2 cups chocolate cookie crumbs
1 1/4 cup plus 2 tbsp sugar, divided use
1/4 cup margarine, melted
FOR THE FILLING:
3 pkg. (8 oz. each) cream cheese, softened
3 eggs
1/4 cup brandy
1/4 cup creme de cocoa
FOR THE TOPPING:
4 oz semisweet chocolate
1/2 cup sour cream

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine cookie crumbs, 2 tablespoons sugar, and melted margarine and pat in bottom of 9 or 10-inch springform pan.

TO MAKE THE FILLING:
Combine cream cheese, the remaining 1 1/4 cups sugar, eggs, brandy, and creme de cocoa; pour in crust.

Bake 1 hour. Turn off oven and open door part way. Leave cake in pan and pan in oven 1 1/2 hours to cool. Center will become firm.

WHEN CHEESECAKE IS COOLED, PREPARE TOPPING:
Melt chocolate. Allow to cool for a few minutes. Stir in sour cream.

Spread topping over cooled cheesecake.

Serves: 12
Adapted from source: Rosemary Dompke

Hi Laurie,

I don't know the original source of this recipe but maybe you can substitute chocolate graham cracker crumbs for the cookie crumbs.

Happy Holiday Cooking!

Betsy