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Recipe Ingredients

  • 15 whole chocolate graham crackers
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 1 cup butter, melted, divided
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 4 eggs
  • 1 tsp vanilla extract
  • Halloween candies and Chocolate-filled cookies for decoration

Recipe Directions

  1. Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
  2. In a food processor or blender, pulse graham crackers into crumbs.
  3. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/2 cup of butter; mix well. Reserve 1/2 cup for garnish.  Press remaining mixture into bottom of springform pan; set aside.
  4. In a large bowl with an electric mixer, beat cream cheese and the remaining 1-1/4 cups sugar until well combined. Add sour cream, eggs, vanilla, and the remaining 1/2 cup butter; beat until thoroughly combined. Pour mixture into springform pan.
  5. Bake 55 to 60 minutes or until just firm in center. Remove from oven and let cool. Refrigerate 8 hours or overnight. Remove sides of springform pan and garnish with the 1/2 cup remaining crumb mixture. Decorate with Halloween candies and chocolate-filled cookies as seen in photo. Serve immediately or refrigerate until ready to serve.
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Test Kitchen Tip:

To make our “RIP Tombstones,” all you need is a package of Milano cookies and a tube of black decorating gel. How easy is that?!

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