Passover Cheesecake

Two small cheesecakes, one vanilla and one chocolate.

Passover Vanilla Cheesecake

8 ounces cream cheese
1/2 cup sugar
1 tsp. vanilla
4 ounces sour cream
1 egg

crust: crushed ladyfingers (gluten-free, non-gebrokts)

Bring the cream cheese to room temperature. Cream very thoroughly with the sugar. Add vanilla. Mix in the egg and sour cream.

Take a 6″ round pan and grease it well with softened butter.  Dust the pan with crushed cookie crumbs.

Pour the batter into the pan. Bake at 350 degrees until set, about 30 minutes. Refrigerate until thoroughly chilled before serving.

Chocolate Passover Cheesecake
8 ounces cream cheese
1/2 cup brown sugar
1/2 tsp. vanilla
1 egg
4 ounces sour cream
3.5 ounces 72 percent bittersweet chocolate, melted

Crust: crumbled chocolate macaroons

Same instructions as for the vanilla cheesecake, but press crumbled macaroons into the bottom of the pan for the crust, and add melted and cooled chocolate into the batter.
Bat at 350 degrees for about 30 minutes, or until set.

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