INGREDIENTS

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

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”