| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco2 | 7 | servings | |
INGREDIENTS
| 3 | tb | Margarine |
| 1 | c | Fine crush chocolate wafers |
| 8 | oz | Cream cheese; softened |
| 1/2 | c | Sour cream |
| 1/3 | c | Sugar |
| 1/4 | c | Milk |
| 1 | Egg; beaten | |
| 2 | oz | Semisweet chocolate; melted |
| Cooled | ||
| 1/2 | ts | Vanilla |
| 1 | oz | Semisweet chocolate; opt. |
| 1 | ts | Shortening; opt. |
INSTRUCTIONS
For Crust: Place margarine in the microwave pan. Cook, uncovered, on HIGH for 45-60 seconds or until melted. Stir in crushed chocolate wafers until all is moistened. Press mixture firmly against bottom and sides of pan. Cook, uncovered, on HIGH for 1- 1 1/2 minutes or until set, rotating pan a half-turn after 30 seconds. For Filling: In medium mixing bowl combine cream cheese, sour cream, sugar, milk, and egg; beat with an electric mixer on medium speed just until smooth. Stir in 2 oz. melted chocolate and vanilla. Pour cream cheese mixture into crust. Cook, uncovered, on MEDIUM for 11-14 minutes or until a knife inserted 2 inches from edge comes out clean, giving dish a quarter-turn every 3 minutes. (Center will be slightly set, but not firm.) Cool slightly, then refrigerate at least 4 hours or until set. For Topping: (optional) In a 1 3/4 quart casserole cook remaining 1 oz. chocolate and shortening, uncovered, on HIGH for 2-3 minutes or until melted; stir until smooth. Drizzle chocolate mixture on top of cheesecake. Per serving: 405 cal, 30 g fat, 86 mg chol Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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