30 Cocoa Snaps, crushed
2 tbsp melted butter
4 (8 ounce) packages cream cheese
5 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tbsp vanilla extract
¼ cup all-purpose flour
1
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9 inch spring-form pan.
3
In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring-form pan.
4
In a large bowl, mix cream cheese with sugar until smooth.
5
Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
6
Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.
7
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 2 to 3 hours; this prevents cracking.
8
Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.
Ingredients
30 Cocoa Snaps, crushed
2 tbsp melted butter
4 (8 ounce) packages cream cheese
5 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tbsp vanilla extract
¼ cup all-purpose flour
