This is a recipe from cooking for two it is for two people and is great to fix and eat
In a small bowl, combine wafer crumbs and butter. Press onto bottom and 1/2 in. up the sides of a greased 4-in. springform pan.
In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Add egg; beat on low speed just until combined. Transfer half of mixture to another bowl; stir in fudge topping. Pour remaining cream cheese mixture into crust. Top with chocolate mixture. Place pan on a baking sheet.
Bake at 350F degrees for 20-25 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Drizzle caramel topping over cheesecake. Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 302 (68%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 147.2mg||45 %|
|Sodium 388.2mg||13 %|
|Potassium 194.6mg||5 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.5g|
|Protein 7.2g||10 %|
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Calories per serving: 443
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