It’s too warm for something this heavy, I know. But the weather here was pretty dismal for a couple of weeks running, so I took chance on a recipe I found here and was not disappointed. I made a couple of adjustments and will list the recipe I used. Put this in your back pocket until November.
1 1/2 c graham cracker crumbs (in Germany, you can use crushed Leibniz cookies)
1/3 c melted butter
8 oz (220 g) cream cheese, room temperature
1 c sour cream
1/3 c unsweetened cocoa powder
2 T cornstarch
3/4 c sugar
1 large egg plus one egg white
1 c semisweet chocolate chips (I think I only used 1/2 c)
1/2 t vanilla extract
1. Preheat oven to 325 F° (163 C°). Mix crumbs and butter together and press into an even crust in the bottom of a 9×9 baking dish. Set aside.
2. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, vanilla, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
3. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour, but overnight is better. Makes 9 squares.