| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Chocolate, Creamcheese, Cakes |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate cookie crumbs |
| 2 |
ts |
Sugar |
| 3 |
tb |
Butter; melted |
| 5 |
oz |
Semi sweet chocolate |
| 16 |
oz |
Cream cheese; softened |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Sour cream |
| 4 |
|
Eggs |
| 3 |
tb |
Bourbon |
| 1 1/2 |
ts |
Creme de menthe, clear |
|
|
Marascnio cherries; garnish |
|
|
Mint leaves; garnish |
INSTRUCTIONS
PATTI - VDRJ67A
CRUST
FILLING
For crust, combine the crumbs, sugar and melted butter. Press firmly and
evenly into 9" springform pan. Place in refrigerator while making filling.
Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth.
Add sour cream. Blend well. Beat in eggs, one at a time, beating at low
speed. Blend in bourbon and creme de menthe. Pour 1-1/4 cups batter into
another bowl. Mix remaining batter with the melted chocolate. Fill crust
with the chocolate batter, then slowly pour on the plain batter, making a
swirling patern is desired. Bake at 350~ for 45-50 minutes. The sides will
be puffed and the center will be soft (it will firm when cooled). Chill at
least 6 hours before serving. NOTE: An extra dash of creme de menthe added
to the plain batter
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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