| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Dairy, Desserts, Cheesecakes | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Gingersnap crumbs |
| 1/4 | c | Butter; melted |
| 24 | oz | Cream cheese; softened |
| 1 | c | Sugar |
| 3 | Eggs | |
| 2 | ts | Almond extract |
| 2 | ts | Vanilla extract |
| 6 | oz | Semisweet chocolate morsels |
| 3 | tb | Butter; melted |
INSTRUCTIONS
NORMA WRENN NPXR56B Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan. Set aside. Beat cream cheese until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add almond and vanilla flavorings; beat until smooth. Pour batter into prepared pan. Bake at 350 degrees for 45 minutes or until cheesecake is almost set. Turn oven off, and partially open oven door. Leave cake in oven to cool completely. Chill 8 hours. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter and chocolate melt. Let cool slightly. Remove from pan. Spread chocolate mixture over cheesecake. SOURCE: Gary Sawyers; Cooking with Class; Frederick Community College; Frederick, Maryland; America's Best Recipes; A 1988 Hometown Collection; Oxmoor House. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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