The knowledge of God [must become] our most important goal. After all, if the root of our problem with addiction is a problem of worship, then we need to learn who should be the true object of that worship. As this idea takes hold of your heart, you will find that you feel more at home in a good church than in an AA fellowship. You will draw strength and wisdom from sermons, find encouragement in corporate singing, be spiritually fed in communion, and search the Bible for the living God. You will come to know more about the God who is bigger than you ever thought: bigger in justice, in power, and in love. You will see how His greatness works in your behalf. One problem with AA is that the “God as you understand Him to be” is never large enough.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy, Vegetables		Desserts	16	Servings

INGREDIENTS

		Stephen Ceideburg
1	c	All-purpose flour
1/2	c	Granulated sugar
6	tb	Unsalted butter *
1/2	c	Chopped walnuts
3	oz	Chopped bittersweet or semisweet chocolate
1		Egg yolk
1	tb	Whipping cream
		Vegetable oil
2	lb	Cream cheese, softened
1	c	Firmly packed brown sugar
5		Eggs, at room temperature
3/4	c	Sour cream
3	tb	All-purpose flour
1	ts	Vanilla
1/8	ts	Almond extract
4	oz	Bittersweet or semisweet chocolate, chopped
1	c	Sour cream, softened
1/3	c	Firmly packed brown sugar
1/2	c	Whipping cream
3	oz	Bittersweet or semisweet chocolate, chopped

INSTRUCTIONS

CRUST
FILLING
TOPPING
GLAZE
* chilled and cut in small cubes
To make crust: Preheat the oven to 350 degrees.
Mix flour and sugar, and cut in the butter until the mixture resembles
coarse crumbs. Add the nuts and chocolate.
In a separate bowl, mix the egg yolk and cream. Add to the crumb mixture
and stir until moistened.
Oil a 10-inch springform pan. Pat the mixture into the bottom of the pan.
Bake for 15 minutes. Cool.
Reduce oven temperature to 325 degrees.
To make filling: Using an electric mixer, beat the cream cheese and sugar
until fluffy. Add the eggs, one at a time, beating well after each
addition. Beat in the sour cream, flour, vanilla, almond extract and
chopped chocolate. Pour into crust- lined pan and bake for 1 hour or until
center moves slightly.
To make topping: Mix sour cream with brown sugar and pour over cheesecake.
Return to oven and bake 15 minutes longer. Cool completely, then
refrigerate overnight.
To make glaze: Heat the whipping cream over medium heat, add the chopped
chocolate and stir until smooth. Cool to room temperature, then drizzle
over cheesecake.
From Lakehouse Restaurant, Lake Oswego.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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