| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes | 1 | Servings | |
INGREDIENTS
| Crust—– | ||
| 1 1/2 | c | Chocolate Cookie Crumbs |
| 4 | tb | Unsalted Butter — melted |
| 3 | tb | Granulated Sugar |
| Filling—– | ||
| 24 | oz | Cream Cheese — softened |
| 1 | c | Granulated Sugar |
| 3 | lg | Eggs |
| 8 | Semisweet Chocolate Squares | |
| Melted & slightly co | ||
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
Heat oven to 325 degrees. Line the bottom of your springform pan with waxed paper (or do whatever you normally do to keep it from sticking.) For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the mixture onto the bottom of your pan. For the filling, beat the cream cheese, sugar and vanilla until blended. Add the eggs, one at a time, mixing after each addition just until blended. Stir in the chocolate. Pour the filling into the crust and bake for 60-65 minutes or until center is almost set. Note: I always put a pan of water in the oven with the cheesecake -- helps keep the oven moist so the cheesecake is less likely to crack. Recipe By : <ankkk@orion.alaska.edu> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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