Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch spring-form pan.
In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring-form pan.
In a large bowl, mix cream cheese with sugar until smooth.
Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.
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.
Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch spring-form pan.
In a medium bowl, mix Cocoa Snap crumbs with melted butter. Press onto bottom of spring-form pan.
In a large bowl, mix cream cheese with sugar until smooth.
Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla and flour until smooth. Pour filling over prepared crust.
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.
Chill in refrigerator. Serve it with Mango puree, Strawberry coulis, small Pineapple cubes and etc.