| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes |
12 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 1 |
pk |
(9-oz) chocolate wafer cooki |
| 4 |
tb |
Butter, melted |
| 3 |
pk |
(8-oz) cream cheese, softene |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
tb |
Vanilla extract |
| 2 |
c |
Heavy cream |
| 1 1/2 |
lb |
Snack-size Snickers bars; each cut into sixths Yummy Fudge Topping (see seperate recipe) |
INSTRUCTIONS
Preheat oven to 325 degrees. In a food processor, grind cookies into fine
crumbs. Add butter and process until well blended. Press into bottom and
about 1 inch up sides of a 9-1/2-or 10-inch springform pan. In a large
bowl, beat together cream cheese and sugar with an electic mixer on medium
speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in
vanilla and 1 cup cream; beat 3 to 4 minutes. Fold in 1-1/2 cups cut-up
Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25
minutes, or until cheesecake is almost set but center still jiggles
slightly. Let cool to room temperature. Sprinkle remaining candy pieces
over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.
Run a knife around edge of pan to loosen cake and remove springform side of
pan. Just before serving, drizzle Yummy Fudge Topping over cake. Whip
remaining 1 cup of cream until stiff and spoon a dollop over each slice.
Source: 365 Great Chocolate Desserts Cookbook Reformatted by: CYGNUS,
HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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