| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed chocolate sandwich cookies |
| 2 |
tb |
Margarine; melted |
| 4 |
pk |
(8-oz) cream cheese; softened, divided |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(6-oz) chocolate chips; melted and cooled |
| 1/3 |
c |
Seedless raspberry preserves |
| 1 |
pk |
(6-oz) chocolate chips |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
TOPPING
From: christi@meaddata.com (Christi Wilson)
Date: 4 Aug 1994 20:44:26 -0400
From Columbus Dispatch, June 23, 1993.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 3 packages cream cheese and the sugar, mixing at medium speed until
well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over
crust. Combine remaining cream cheese and the melted chocolate, mixing at
medium speed on electric mixer until well blended. Add preserves; mix well.
Drop rounded tablespoons of chocolate cream cheese batter over plain
batter; do not swirl. Bake at 325 for 1 hour 20 minutes. Loosen cake from
rim of pan.
Prepare Topping: Melt chocolate chips and whipping cream over low heat,
stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped
topping, raspberries and mint leaves.
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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