| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked oatmeal |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Flour |
| 1/4 |
c |
Butter, melted |
| 4 |
pk |
(8-ounce each) cream cheese, |
|
|
Softened |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 4 |
|
Eggs |
| 1 |
c |
Semi-sweet chocolate bits, |
|
|
Melted |
| 1/2 |
c |
Brown sugar |
| 1/3 |
c |
Light corn syrup |
| 1/4 |
c |
Butter, softened |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Heat oven to 350 F. Mix oats, brown sugar, flour, and butter; press
onto bottom of 10-inch springform pan. Bake for 15 minutes. Reduce
oven to 325 F. Beat cream cheese, sugar, and vanilla at medium speed
until well blended. Add eggs, one at a time, mixing well after each
addition. Add chocolate and mix well. Pour over crust. Bake 55
minutes. Turn off oven and let cheesecake cool down with the oven.
Loosen cake from rim. Chill. Mix brown sugar, corn syrup, and butter
in saucepan. Bring to a boil, stirring constantly. Remove from heat
and stir in vanilla. Refrigerate until slightly thickened. Spoon over
cheesecake.
Beware!! This is so sweet from the butterscotch, it will curl your
teeth.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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