Dessert: A cake for love

Cooking 101

"The way to the heart is through the stomach." This classic quote is, of course, relevant to the approaching holiday of love, or — as many people like to refer to it — Singles Awareness Day. Regardless of your relationship status, most everyone enjoys a treat from someone on Valentine’s Day.

This year, instead of going to Wal-mart and grabbing the first box of chocolates in sight, why not jazz up your gift and put your kitchen skills to use? "Sweetheart Chocolate Cheesecake" is a wonderful dessert to show your significant other, friends or even family some delicious love — while satisfying their chocolate craving. Though many people shy away from the challenge of cheesecake, this recipe is rather simple. As an after dinner-date dessert or a splurge for you and your single friends, this cheesecake is sure to make your taste buds melt.

Sweetheart Chocolate Cheesecake
Source: www.razzledazzlerecipes.com

For chocolate crumb crust:
1/2 cup vanilla wafer crumbs (about 45 wafers)
6 tablespoons powdered sugar
6 tablespoons powdered unsweetened cocoa
6 tablespoons melted butter or margarine

For filling:
Three 8-ounce packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 cup dairy sour cream
1/3 cup unsweetened cocoa powder
1 tablespoon all-purpose flour
3 eggs

To prepare chocolate crumb crust:
Preheat oven to 350 degrees. Stir together wafer crumbs, powdered sugar, six tablespoons cocoa and the melted butter or margarine. Press the mixture onto the bottom and side (about one inch high) of 9-inch spring form pan. Bake eight minutes and cool slightly.

To make cheesecake:
Heat oven to 450 degrees. Beat cream cheese in large bowl until fluffy. Gradually add sugar and vanilla, beating both until smooth. Beat in sour cream. Add cocoa and flour and beat until blended. Add eggs and beat until blended. Pour batter into prepared crust. Bake mixture 10 minutes and reduce oven temperature to 250 degrees. Continue baking for 40 minutes or until cheesecake is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely and remove side of pan. Cover cheesecake and refrigerate four to six hours.

Just before serving, garnish with chocolate-covered strawberries — or other topping — if desired. Cover before use and refrigerate leftover cheesecake. Makes 12 servings.