| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco2 |
12 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate cookie crumbs |
| 1/2 |
c |
Fine chopped almonds |
| 1/4 |
c |
Melted butter |
| 1 |
lb |
Cream cheese; softened |
| 2/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
c |
Chocolate chips; melted and cooled |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
| 1 1/2 |
ts |
Vanilla |
| 1 |
tb |
Sugar |
| 1/2 |
oz |
Unsweetened chocolate; melted |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Heat oven to 325 degrees F. Butter a 9 inch springform pan. In a large
bowl, blend crust ingredients. Press into the bottom and up the sides
of the pan and refrigerate. In a large bowl beat the cream cheese and
2/3 cup sugar until smooth. Add the eggs one at a time, beating well
after each addition. Add melted chocolate chips and beat well. Add
whipping cream, 2 tbs butter and 1 tsp vanilla. Beat until smooth.
Pour into the prepared crust and bake for 55 to 65 minutes or until
edges are set. Center of cake will be soft. Cool in pan for 5 minutes
and then carefully remove the sides of the pan and cool completely.
In a small bowl combine the sour cream, 1 1/2 tsp vanilla and 1 tbs
sugar. Stir until smooth. Spread over the cooled cheesecake. Drizzle
with the 1 oz melted chocolate in a lace pattern. Refrigerate several
hours or overnight before serving
Recipe by: <janetm@online.magnus1.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”