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Dairy, Eggs Jewish Cheesecakes, Desserts- 1 Servings

INGREDIENTS

1 c Graham cracker crumbs
1/4 c Melted butter
2 T Sugar
1/2 t Cinnamon
8 oz Semisweet chocolate squares
2 T Heavy cream
1 t Instant coffee powder
dissolved in:
2 T Hot water
1 1/2 lb Cream cheese
3/4 c Sugar
3 Eggs
1 c Sour cream
1/4 c Coffee liqueur
2 t Vanilla
Chocolate shavings

INSTRUCTIONS

Mix together all ingredients for the base. Press into a 9- inch (23
cm) springform pan. Refigerate until needed.  Melt chocolate with cream
in a double boiler, stirring until smooth.  Set aside to cool. Prepare
instant coffee and set aside.  Cream the cheese, then add the sugar
gradually and cream thoroughly.  Add eggs one at a time, beating well
after each addition. Add  chocolate mixture and blend well. Add sour
cream and blend; then add  coffee, liqueur and vanilla, blending well.
Pour mixture in crumb-lined pan. Bake at 350 degrees F (180 degrees  C)
for 45 to 50 minutes. Turn off oven and leave for 15 minutes. Open
oven door and leave 15 minutes longer. Place on rack to cool. Center
will be a bit soft but will firm when cool. Refrigerate 6 to 8 hours.
Serve garnished with chocolate shavings.  Source: Lillian Kaplun's
Kitchen by Lillian Kaplun p. 139 Baruna  Group, Inc. 1994 ISBN
1-895555-60-4 Recipe by: Lillian Kaplun's  Kitchen  p. 139  Posted to
JEWISH-FOOD digest by Linda Shapiro <<lss@coconet.com> on  May 11, 1998

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