| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Desserts |
16 |
Servings |
INGREDIENTS
|
|
—Chocolate Cookie Crust— |
| 11 |
|
Milk chocolate sandwich cream cookies, crushed |
| 3 |
tb |
Butter; melted -Chocolate Mousse Filling— |
| 19 |
oz |
Cream cheese |
| 1 |
c |
Sour cream |
| 3/4 |
c |
Sugar |
| 5 |
|
Eggs |
| 10 |
oz |
Milk chocolate chips; melted |
| 1 1/4 |
ts |
Vanilla extract |
| 1/2 |
c |
Whipping cream |
| 3 |
oz |
German chocolate; grated |
INSTRUCTIONS
Chocolate Cookie Crust
In a small bowl stir together crushed cookies and melted butter till well
combined. Press crumb mixture evenly onto the bottom of a greased 9-inch
springform pan.
Chocolate Mousse Filling
In a large bowl combine cream cheese, sour cream, and sugar. Beat with an
electric mixer till smooth. Add eggs, one at a time, beating well after
each addition. Beat in melted chocolate and vanilla extract. Stir in
whipping cream and grated chocolate. Pour the cream cheese mixture over the
crust.
Bake at 350º for 15 minutes. Lower the temperature to 200º and bake for 1
hour and 25 minutes or till 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. Makes 12-18 slices.
Recipe by: Cheesecake Extraordinaire by Mary Crownover
Posted to MC-Recipe Digest V1 #914 by c4@groupz.net on Nov 17, 1997
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