| 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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