| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Chocolate | 10 | Servings | |
INGREDIENTS
| 24 | oz | Cream cheese; room temp |
| 1 | c | Sugar, white |
| 3 | lg | Eggs |
| 8 | oz | Chocolate, semi-sweet |
| 2 | tb | Whipping cream |
| 1 | c | Sour cream |
| 1/4 | ts | Salt |
| 2 | ts | Espresso, instant; dissolved in 1/4 cup hot water |
| 1/4 | c | Coffee liqueur |
| 2 | ts | Vanilla extract |
| 1 | c | Whipping cream |
| 2 | tb | Sugar, confectioners |
| 2 | tb | Coffee liqueur |
INSTRUCTIONS
***CHOCOLATE CRUST:**** Combine 1 cup chocolate wafer crumbs, 1/4 cup soften butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; Mix well. Press mixture into buttered springform pan. ***DIRECTIONS:***** 1. Prepare crust. Set aside. 2. Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. 3. Melt chocolate with cream over boiling water, stir until smooth. Blend well with cheese mixture. Add sour cream,salt,coffee liqueur and vanilla; beat until smooth. 4. Turn into pan. Bake in center of oven at 350 F for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn off oven;leave door ajar. Allow cake to cool in oven for 45 minutes. Cover. Chill for 12 hours. 5. Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves. ****CHOCOLATE LEAVES***** Brush real leaves on one side with melted chocolate. Freeze until firm. Peel off leaves. Freeze until needed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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