Name: Choco-Covered White Chocolate Cheesecake
Ingredients: 1 1/2 c Chocolate cookie crumbs; 3 tb Butter; melted; 3 pk (8-oz) cream cheese; softened; 1/2 c Sugar; 1 ts Vanilla; 3 Eggs; 1/2 lb White chocolate; melted; 1 c Heavy cream; 2 tb Butter; 2 tb Granulated sugar; 12 oz Semisweet chocolate; broken into small pieces (or semisweet chocolate bits)

Are you holding fast to the Word of life? Are you revealing your desperation for the Bible by making it a priority to read it on a regular basis, both individually and as together as a family? Are you daily seeking to learn something new from the Scriptures? Do you follow what the Bible teaches regardless of the financial, emotional, or relational cost? Do you believe the Bible is sufficient to live a victorious spiritual life? Do you believe the Bible is the voice of God without error? Do you believe the Bible has authority over you? Do you hold fast to the Bible when everything in you during a trial screams at you to rely on your own wisdom? Do you believe you will have more joy and peace by following Scripture? Do you believe you live in a “crooked and perverse generation” that by necessity demands you hold fast to God’s Word? Are you standing firm in no way overcome by your trials because you are fully relying on the promises of God?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Philadelphia	Pie	10	Servings

INGREDIENTS

1 1/2	c	Chocolate cookie crumbs
3	tb	Butter; melted
3	pk	(8-oz) cream cheese; softened
1/2	c	Sugar
1	ts	Vanilla
3		Eggs
1/2	lb	White chocolate; melted
1	c	Heavy cream
2	tb	Butter
2	tb	Granulated sugar
12	oz	Semisweet chocolate; broken into small pieces (or semisweet chocolate bits)

INSTRUCTIONS

From: morrissey@stsci.edu (Mostly Harmless)
Date: Sat, 30 Jul 1994 23:06:49 GMT
Here's my newest cheesecake recipe.  With credit due to both the
Philadelphia Cream Cheese Cheesecakes book and to Marcel Desaulniers.  I
hope you like it.
Heat oven to 350F.  Mix crumbs and butter and press onto bottom of 9-inch
springform pan.  Bake for 10 minutes.  Beat cream cheese, sugar, and
vanilla until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in melted white chocolate and pour over crust. Bake 40
minutes, turn off oven and let cake cool inside the oven as it cools down.
Loosen cake from rim of pan and cool completely. Chill for at least 4
hours.  Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan
over medium-high heat. Stir to disolve sugar crystals and then bring to a
boil.  Put choclate pieces into a stainless steel bowl and pour boiling
cream mixute over it and let stand for a few minutes. Stir until smooth and
cool.  Cover the sides and top of cheesecake with the ganache, smooth, and
chill at least 2 hours to set.
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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