INGREDIENTS

INSTRUCTIONS

While chocolate melts in double boiler, use a mixer on low speed and
blend cheese, sugar and orange or lemon rind until smooth. (Do not  use
low-fat cheese in this recipe) Beat in eggs one at a time,  followed by
cream and vanilla. 2. Add a little of the cheese mixture  to the warmed
chocolate, then stir this mixture into remaining cheese  mixture. 3.
Spoon mixture into a buttered 9-inch layer cake pan,  lined with
parchment paper. Set in a pan, and pour in hot water until  it reaches
halfway up the pan. Bake ina 350 F. oven, adding more  water if needed,
until set and lightly browned on top, about 1 hour.  4. Remove from
oven, let cool, and refrigerate for at least 4 hours.  5. To serve,
lightly brush each 8 - 12- inch square of phyllo pastry  with melted
butter. Gently remove each slice of cheesecake from pan.  Wrap a sheet
of prepared phyllo pastry around each piece, folding  until cake is
covered with three layers. Trim excess pastry. 6. Brush  each dessert
with additional melted butter. Place on a baking sheet  and bake in a
350 R. oven for 10 minutes, or until phyllo begins to  brown. Transfer
to dessert plates and decorate with fruit purees.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 292
Total Fat: 33.1g
Cholesterol: 142.8mg
Sodium: 296.6mg
Potassium: 119.9mg
Carbohydrates: 33.5g
Fiber: <1g
Sugar: 22.7g
Protein: 6.6g