| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 8 1/2 |
oz |
Chocolate Wafers, Fine Crush |
| 12 |
oz |
Semi-sweet Chocolate Chips |
| 16 |
oz |
Cream Cheese, Softened |
| 4 |
|
Large Eggs |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
c |
Heavy Cream Whipped (Opt.) |
| 1/2 |
c |
Butter, Melted |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Sugar |
| 3/4 |
c |
Cherry Flavored Liqueur |
| 1 |
lb |
Cherry Pie Filling |
INSTRUCTIONS
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into
9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot (not boiling) water,
chocolate chips and heavy cream. Stir until morsels are melted and mixture
is smooth. Set aside. In large bowl, combine cream cheese and sugar,
beating untl creamy. Add eggs, one at a time, beating well after each
addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until
blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool
completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the
edge. Decorate edge with whipped cream, if desired.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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