| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cakes, Desserts, Chocolate | 1 | Servings |
INGREDIENTS
| 11 | Chocolate sandwich cream cookies, crushed | |
| 3 | tb | Butter, melted |
| 19 | oz | Cream cheese |
| 2/3 | c | Sugar |
| 5 | Eggs | |
| 1/2 | c | Sour cream |
| 1/2 | c | Whipping cream |
| 1/3 | c | Creme de cacao |
| 1 1/4 | ts | Vanilla extract |
| 10 | oz | Semisweet chocolate, melted |
| 4 | oz | German sweet chocolate, grated |
INSTRUCTIONS
CHOCOLATE COOKIE CRUST TRIPLE CHOCOLATE FILLING CRUST: In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. FILLING: In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, creme de cacao, and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. Pour the cream cheese mixture over the crust. Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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