| 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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