| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco1 | 12 | servings | |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Cocoa |
| 1/2 | c | Butter or margarine; melted |
| 2 | pk | Cream cheese; softened |
| 1 | c | Sour cream |
| 1 1/4 | c | Sugar |
| 1/2 | c | Cocoa |
| 3 | Eggs | |
| 2 | ts | Almond extract |
| Whipped Cream | ||
| 1 | cn | Cherry pie filling; chilled |
INSTRUCTIONS
COCOA CRUMB CRUST FILLING Crust - In a small bowl, stir together graham cracker crumbs, cocoa, sugar, melted butter or margarine. Press mixture firmly into bottom of 9-inch spring form or pie pan. (10 inch spring form worked ok). Filling - In a large mixer bowl, beat cream cheese, sour cream and sugar until smooth. Add cocoa, eggs and almond extract; beat until blended. Pour over prepared crust and bake 45-50 minutes at 350 degrees until center is almost set. Remove from oven and cool about 30 minutes. If using springform pan, loosen cake from side of pan, cool completely and remove side of pan. Cover and refrigerate. Just before serving, spread or pipe whipped cream around top edge of cheesecake and fill top with cherry pie filling. (From Bellingham Herald) Excellent! Recipe by: beck4@nyc.pipeline.com <Eileen and Bob Holze> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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