Chocolate Rice Cheesecake

Description

Makes 12 servings.

Nut Crust

• 3/4 cup graham cracker crumbs
• 2/3 cup finely chopped walnuts
• 2 tablespoons Sugar
• 1/4 cup melted butter or margarine

Filling

• 12 ounces cream cheese, softened
• 3/4 cup Sugar
• 2 tablespoons unsweetened cocoa powder
• Dash of salt
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups cooked rice
• 1 8-ounce bar milk chocolate, melted*
• 1/2 cup chopped walnuts for garnish
• sour cream Topping
• 1/2 cup sour cream
• 2 tablespoons Sugar
• 1/2 teaspoon vanilla extract

Directions

1. Nut Crust: Combine crumbs, walnuts and Sugar in small bowl.
2. Add butter; mix well. Press mixture into bottom and sides of 9-inch springform pan.
3. Filling: Beat cream cheese in large bowl until light and fluffy.
4. Combine Sugar, cocoa and salt; add to cream cheese.
5. Beat in eggs and vanilla. Add rice and chocolate; beat just until blended. Do not overbeat.
6. Pour into Nut Crust. Bake at 325 degrees 40 minutes. Without opening door, turn off oven.
7. Cool in oven 30 minutes, then remove. Cool in refrigerator 8 hours.
8. To serve, spread sour cream Topping over top and sprinkle with walnuts.
9. sour cream Topping: Combine sour cream, Sugar and vanilla in small bowl; blend well.