Red, White, And Blue Cheesecake With Chocolate Cookie Cru

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		July 1993	1	Servings

INGREDIENTS

28		Chocolate wafers, ground
		fine in a
		blender or food
		processor about 1
		1/2 cups crumbs
1		Stick unsalted butter
		melted 1/2 cup
		Four, 8-ounces packages
		cream cheese
		softened
1 1/2	c	Sugar
2	T	All-purpose flour
5		Eggs
1/2	c	Sour cream
1	t	Freshly grated orange zest
1	t	Freshly grated lemon zest
1/2	t	Salt
1 1/2	t	Vanilla
1 1/2	c	Raspberries, about
1 1/2	c	Blueberries, about

INSTRUCTIONS

Make the crust:  In a bowl stir together the cookie crumbs and the
butter until the  mixture is combined well and pat the mixture onto the
bottom and 1/2  inch up the side of a 9 1/2-inch springform pan. Chill
the crust for  30 minutes.  Make the filling:  Preheat the oven to
325F. In a bowl with an electric mixer beat the  cream cheese until it
is light and fluffy, add the sugar gradually,  beating, and beat the
mixture until it is combined well. Beat in the  flour, add the eggs, 1
at a time, beating well after each addition,  and beat in the sour
cream, the zests, the salt, and the vanilla,  beating the filling until
it is combined well.  Pour the filling into the crust and bake the
cheesecake in a  foil-lined shallow baking pan in the middle of the
oven for 1 hour  and 10 minutes. (The cheesecake will not be completely
set; it will  set as it cools.) Turn the oven off and let the
cheesecake stand in  the oven with the oven door propped open about 6
inches until it is  cooled completely and remove the side of the pan.
Arrange the raspberries on top of the cheesecake in a star shape and
arrange the blueberries around the star to cover the top of the
cheesecake.  Gourmet July 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4355 Calories From Fat: 2135 Total Fat: 242.1g Cholesterol: 1486.7mg Sodium: 3517.5mg Potassium: 1686mg Carbohydrates: 503.1g Fiber: 23.8g Sugar: 392.3g Protein: 64.8g