| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Vanila wafers, finely crushd |
| 2 |
T |
Melted butter or oleo |
| 1 |
T |
Sugar |
| 1 |
T |
Cocoa |
| 1 |
T |
Instant coffee powder |
| 2 |
T |
Kahlua |
| 4 |
oz |
White chocolate, grated |
| 16 |
oz |
Low-fat cream cheese, soften |
| 16 |
oz |
Regular cream cheese, soften |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 2 |
T |
Sugar |
| 1 |
t |
Kahlua |
| 1 |
t |
Cocoa |
INSTRUCTIONS
TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and
cocoa with a fork. Press into bottom of a 9 inch springform pan. Wrap
the pan bottom in aluminum foil. Refrigerate while preparing filling.
2. TO PREPARE THE FILLING: Bring a kettlr of water to a boil for the
water bath. Dissolve the coffee powder in the Kahlua. Put the
chocolate into the top of a double boiler and place over hot water.
When allmost melted, remove from the heat and stir until completly
melted. 3. Combine the low-fat and regular cream cheeses and the sugar
in a food processor, processing to blend. Add the coffee mixture, the
chocolate and eggs. Process just untilblended and creamy. 4. Pour
filling into crust, smoothing the top. Place the pan in a large baking
pan: pour boiling water into baking to come half way up the sides of
the springform pan. Bake in a preheated 350 degree oven for 1 hour.
Remove the pan from the oven; remove springform from the water bath.
5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua.
spread on top of the hot cheesecoake and put back into oven for 5 min
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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