| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Desserts | 16 | Servings |
INGREDIENTS
| —Chocolate Cookie Crust— | ||
| 11 | Milk chocolate sandwich cream cookies, crushed | |
| 3 | tb | Butter; melted -Chocolate Mousse Filling— |
| 19 | oz | Cream cheese |
| 1 | c | Sour cream |
| 3/4 | c | Sugar |
| 5 | Eggs | |
| 10 | oz | Milk chocolate chips; melted |
| 1 1/4 | ts | Vanilla extract |
| 1/2 | c | Whipping cream |
| 3 | oz | German chocolate; grated |
INSTRUCTIONS
Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Chocolate Mousse Filling In a large bowl combine cream cheese, sour cream, and sugar. Beat with an electric mixer till smooth. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla extract. Stir in whipping cream and grated chocolate. Pour the cream cheese mixture over the crust. Bake at 350º for 15 minutes. Lower the temperature to 200º and bake for 1 hour and 25 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Makes 12-18 slices. Recipe by: Cheesecake Extraordinaire by Mary Crownover Posted to MC-Recipe Digest V1 #914 by c4@groupz.net on Nov 17, 1997
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