Please ignore the fact that my cheesecake cracked
It always cracks you could try using a water bath as it’s cooking,
but that doesn’t always change the outcome.
My cheesecake cracked afterit came out of the over.
Nevertheless, the creacking doesn’t change the flavor
it’s nice and creamy, inexpensive, and easy to make!!
Cheesecake Ingredients:
- 3 Packages of Cream Cheese, softened
- 1 1/4 cups sugar
- 1 (8 ounce) container of dairy sour cream
- 2 teaspoons vanilla extract
- 1/2 cup Hershey’s cocoa
- 2 Tablespoons all-purpose flour
- 3 eggs
Quick Chocolate Crumb Crust Ingredients:
- 1 cup of Oreo cookies crumbs (removing the cream center)
- 1/4 cup margarine
Quick Chocolate Crumb Crust Directions:
- Add Oreo cookies (removing the cream center) to a pastic zip bag
- Using a rolling pin crush cookies into crumbs repeat if needed to equal 1 cup
- Combine cookie crumbs and margarine
- Press into a 9 inch springform pan
- Makes one 9 inch crust
Cheesecake Directions:
- Pre-heat oven to 450 degrees
- Beat cream cheese and sugar until blended.
- Add sour cream and vanilla and beat until blended
- Beat in cocoa and flour
- Add eggs, one at a time, but beat just until well blended
- Pour into crust
- Bake 10 minutes then reduce oven temperature to 250 degrees bake 40 minutes or until cheesecake is 150 degrees
- Remove from oven to wire rack
- With a knife loosen cake from side of pan
- Cool completely then remove the side of the springpan
- Refrigerate 4 to 6 hours
- Store covered in refrigerator
colieskitchen.com 
Yeah, a crack doesn't affect the taste one ioda. This always works for me. As soon as you take the cheesecake out of the oven, run a sharp knife around the edge of the pan to release it. Then as it cools and contracts it won't crack.
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HAHAHA I tried that, and it back fired on me this time. No crack until I tried to go around the sides with a knife. I would not let it win… so we ate it!! 🙂
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