one 1/four cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 lbs cream cheese
1 cup sugar
8 ounces sour cream
1/four cup cocoa
1 cup flour
3/four cup hefty whipping cream
In a five quart mixing bowl place 2 lbs of cream cheese and one cup granulated sugar and mix on lower velocity till cream cheese is softened and smooth, area in bowl 8 ounces sour cream and proceed mixing until well blended, at this time add 2 eggs, mix for two minutes then include 1 cup flour, 1/4 cup cocoa, and 3/4 cup hefty whipping cream, mix on 2nd pace right up until smooth and creamy.
At this time your cheesecake mixture need to be fluffy like ice cream as it comes out of the ice cream machine. Put together your 10 inch x 2 inches spring type pan, in a massive bowl spot your graham cracker crumbs and two tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until finally well mixed, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, spot the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too considerably, now you need to have a full pan.
Preheat your oven to 275 degrease and not far more, when your oven is sizzling area the cake in it and bake for 55 minutes then shut off the oven and let it in there for three hrs, at the finish of this time you must have the most gorgeous cheesecake you ever seen, allow the cake on the table for 1 1/two hours then place it in the refrigerator for about two-3 hours. Now get rid of it from the pan and appreciate. You can place a coconut pecan topping on it if you like.