| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate | 16 | Servings | |
INGREDIENTS
| KAREN ADLER (FNGP13B) | ||
| Vanilla cookie crust (see | ||
| Index) | ||
| 5 | Squares simisweet chocolate | |
| 3 | pk | (8-oz each) cream |
| Cheese; softened | ||
| 3/4 | c | Sugar |
| 3 | Whole; smilin' eggs | |
| 1 | ts | Vanilla |
| 1 | c | Dairy sour cream |
INSTRUCTIONS
IS IT CHEESECAKE; OR IS IT FUDGE? 1. Prepare Vanilla Cookie Crust: press mixture evenly onto bottom and 2 inches up side of a buttered 9-inch springform pan. 2. Melt chocolate over hot, not boiling, water; cool. 3. Preheat oven to very slow (275~). 4. Beat cream cheese, sugar, eggs and vanilla in a large bowl with electric mixer until smooth. Stir in cooled melted chocolate and sour cream until blended. Pour into prepared pan. 5. Bake in preheated very slow oven (275~) for 1 hour and 45 minutes. Turn off heat; let cake cool in oven with door ajar. Remove from oven to wire rack; cool to room temperature; refrigerate. Garnish with whipped cream and chocolate curls, if you wish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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