"Catch That Collierville Zebra"
A decadent chocolate cheesecake with a crunchy cookie crust, rich layers of semi-sweet and white chocolate, and creamy vanilla sour cream topping, perfect for special occasions.
Ingredients
- 1 1/2 cups chocolate wafer crumbs
- 3 tablespoons margarine or butter ⓘ
- 1/2 (6 oz.) package semi-sweet chocolate pieces ⓘ
- 4 (8 oz.) packages cream cheese ⓘ
- 1 1/4 cups sugar ⓘ
- 3 tablespoons cornstarch
- 1/4 teaspoon salt ⓘ
- 5 large eggs ⓘ
- 1 (8 oz.) container sour cream ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 1/2 cups heavy or whipping cream ⓘ
- 1 1/2 (8 oz.) package semi-sweet chocolate squares
- 8 ounces white chocolate ⓘ
Instructions
- Combine chocolate wafer crumbs and melted margarine or butter; press into the bottom of a 9-inch springform pan to form the crust.
- Melt semi-sweet chocolate pieces and white chocolate; set aside.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add sugar, cornstarch, and salt; beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Fold melted semi-sweet and white chocolates into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for about 60 minutes or until the center is set.
- Let cool completely, then refrigerate for several hours or overnight.
- Whip heavy cream until stiff peaks form; spread over the cooled cheesecake for topping.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).