INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)  Date: Wed, 4 Aug 93
22:29:33 CDT Adjust a rack one-third up from the  bottom of the oven
and preheat the oven to 375 degrees (F).  Process the macaroons in a
food processor or blender until they are  about as fine as graham
cracker crumbs. Transfer the crumbs to a  mixing bowl and process the
nuts and sugar together until rather  fine. Mix the nuts with the
macaroon crumbs. Add the melted butter  and stir to moisten the crumbs
evenly.  Turn the crumb mixture into the bottom of a 9 inch springform
pan.  Spread the crumbs evenly over the bottom of the pan with your
fingertips and then press down firmly to form a compact crust. Bake
for 8 minutes then set aside to cool. When cool, set the pan in the
freezer to chill the crust.  Meanwhile, cut the chocolate into small
pieces and place it in the  top of a double broiler over warm water on
low heat. Stir frequently  until melted and smooth. Pour the melted
chocolate over the chilled  crust and quickly spread it with the bottom
of a spoon til it covers  the crust, stopping 1/4 inch away from the
edge. Brush melted butter  onto the sides of the pan and return to the
freezer.  Preheat the oven to 350 degrees.  Cut the chocolate for the
filling into small pieces and place them in  the top of a double boiler
over warm water on low heat. Let cook  until almost completely melted
and then stir until smooth. Remove  from the double boiler and set
aside.  Scald 1/2 c of the cream over medium heat. When a skin forms on
top  of the cream, strain or sift in the cocoa and espresso powder.
Whisk  until smooth and cook for a few minutes, stirring constantly,
until  slightly thickened. Stir in the rum and the remaining cream and
set  aside.  Beat the cream cheese til it is soft and fluffy, scraping
the beaters  once during the process. Add the sugar and beat, scraping
the bowl  occasionally, until the mixture is smooth. Add the chocolate
and then  the cream mixture while beating the mixture on low speed.
Continue  beating until completely smooth, scraping the bowl
occasionally. Add  the eggs and beat just til incorporated.  Remove the
pan from the freezer and wrap it in two layers of aluminum  foil. Place
the pan inside a larger, shallow pan. Pour the filling  into the pan
and rotate it gently to level the filling. Place the pan  in the oven.
Before closing the door, pour 1/2 to 1 inch of water  into the larger
pan.  Bake the cheesecake for one hour (the cake will not be set all
the  way but will still move rather liquidly when moved). Turn off the
oven and let the cake stand for an hour in the oven with the door  open
slightly.  Remove the cake from the oven and remove the springform pan
from the  larger pan. Remove the foil and let the cheesecake sit until
it has  cooled to room temperature. Chill the cake, uncovered,
overnight  before cutting it.  The cheesecake may be glazed with
seedless fruit preserves that have  been melted and then boiled to
reduce slightly. Brush the glaze over  the top and sides of the cake.
Serve topped with whipped cream.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 708
Calories From Fat: 475
Total Fat: 54.8g
Cholesterol: 210.9mg
Sodium: 493.6mg
Potassium: 242.5mg
Carbohydrates: 42.8g
Fiber: 2.1g
Sugar: 25.8g
Protein: 11.3g