| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 | pk | (9-oz) chocolate wafer cookies |
| 3 | tb | Butter melted |
| 12 | oz | Semisweet choc chips |
| 1 | c | Heavy cream |
| 3/4 | c | Raspberry jam |
| 2 | pk | (8-oz) cream cheese; softened |
| 3/4 | c | Sugar |
| 4 | Eggs | |
| 2 | ts | Vanilla |
INSTRUCTIONS
From: bowler@eisner.decus.org Date: 9 Aug 93 18:30:25 -0400 Originally from "365 great chocolate desserts" by Natalie Haughton. I'm pretty sure it's changed since then. Grind cookies to a fine powder, mix with the butter and press into the bottom and up the sides about an inch of a 9" springform pan (or 2 7" pans). Refrigerate while making the filling. Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring until disolved, let cool 10 minutes Mix the creamcheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla and the chocolateraspberry mixture. Mix well. Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but still jiggles slightly in the centr. Cool and put in the fridge for at least 6 hours. We typically make it in the 7" pans and get 16 sinfully rich slices per cake REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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