| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco1 |
10 |
servings |
INGREDIENTS
| 2/3 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Melted margarine |
| 12 |
oz |
Semi-sweet chocolate chips |
| 1/2 |
c |
Hot coffee |
| 1 |
lb |
Cream cheese |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
Butter sides of springform pan. Mix crust ingredients together and
press into bottom of pan. (I like to line the bottom of the pan with
a piece of waxed paper or greased parchment paper as it makes it
easier to remove from the pan.)
Melt chocolate chips in hot coffee.
In a large bowl, blend cream cheese, sugar, eggs and vanilla. Beat
until thoroughly blended. Then add chocolate/coffee mixture and
blend. Pour into prepared pan.
Bake at 325 degrees for 55 to 60 minutes. Turn off oven. DO NOT OPEN
OVEN DOOR. Leave the cheesecake in the oven for 2 to 3 hours.
To remove cheesecake from pan. release spring and remove pan side.
Invert a plate on top of the cheesecake. Turn over, remove bottom of
pan (much easier if you have lined pan with paper as above). Invert
another plate over upside-down cheesecake and turn over. Remove plate
from top of Cheesecake.
Can top with whipped cream and shaved chocolate or cherries
Recipe by: Janet Morrissey <janetm@online.magnus1.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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