| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Mom’s best, Cyberealm, Cheesecake | 12 | Servings | |
INGREDIENTS
| 1 | 9 oz pkg chocolate cooky wafers | |
| 4 | tb | Butter, melted |
| 4 | 8 oz pks soft creamcheese | |
| 1 | c | Sugar |
| 4 | Eggs | |
| 3 | tb | Flour |
| 1/3 | c | Milk |
| 1 1/2 | ts | Vanilla |
| 6 | 1.8 oz pkgs peanut butter cups (2/pkg) chopped | |
| 1 | c | Heavy cream, whipped |
| 4 | minutes. |
INSTRUCTIONS
1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
A Message from our Provider:
“There’s a limit to God’s patience”