This is an old recipe from the 60’s – not instant but worth the effort.  Cheesecakes are good because they can be made the day before.

Ingredients, crust:

• 1 1/2 packages chocolate wafer, finely ground (food processor does great)(or use OreoToday cookie bits -1 lb of bits=2 heaping cups = 4 c crumbs)
• 3/4 c butter, melted
• 1 Tab sugar
• 1/8 tsp grated orange peel (micro-plane for the win!)

Ingredients, filling:

• 3 eggs
• 1 c sugar
• 24 oz cream cheese (the block kind.  Do not use whipped/spread kind.)
• 12 oz semi sweet chocolate, melted
• 1 tsp vanilla
• 1/8 tsp salt
• 1/4 c frozen orange juice concentrate
• 1 c sour cream

Ingredients, topping:

• 1 c heavy cream
• 2 Tab powdered sugar

Directions, crust:

1. Preheat oven 400°.
2. Combine ground wafers, melted butter, orange peel and sugar.
3. Mix well.
4. Press into a well greased 10 inch springform pan.
5. Bake 10 min.

Directions, filling:

1. Beat eggs with sugar until light.
2. Beat in cream cheese until smooth.
3. Add melted chocolate, vanilla, salt and sour cream.
4. Turn into crumb crust and bake at 350° one hour or until the cheesecake is just firm when the pan is gently shaken.
5. Cool and refrigerate covered, over night.

Directions, topping:

1. Whip cream and sugar until firm enough to hold shape.
2. Decorate cake with pastry tube.

Serves:  16

Source:  Ladies’ Home Journal