| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Vanila wafers, finely crushd |
| 2 |
tb |
Melted butter or oleo |
| 1 |
tb |
Sugar |
| 1 |
tb |
Cocoa |
| 1 |
tb |
Instant coffee powder |
| 2 |
tb |
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 |
tb |
Sugar |
| 1 |
ts |
Kahlua |
| 1 |
ts |
Cocoa |
INSTRUCTIONS
CRUST
FILLING
TOPPING
1. 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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