Ingredients
1-1/2 cup graham cracker crumbs
1/3 cup sugar
1/3 cup margarine, melted
1 lb. nonfat cream cheese, softened
3/4 cup sugar
2 tbsp. sugar
1/2 cup cocoa
2 tsp. vanilla, divided
2 egg
1 cup nonfat sour cream
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Food-grade cocoa butter for chocolate work and coating
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Crust: In bowl, combine graham cracker crumbs, sugar and melted margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan. Filling: Heat oven to 375F. In large mixer bowl, beat cream cheese, 3/4 cup sugar, cocoa and 1 tsp. vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temp to 425F. In small bowl,stir together sour cream, 2 tbsp. sugar and 1 tsp. vanilla until smooth; spread evenly over top of cheesecake. Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight. Remove side of pan.