| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
10 |
Servings |
INGREDIENTS
|
|
DOLORES MCCANN (BSWN00A) |
| 10 |
x |
Oreo cookies with filling |
| 2 |
tb |
Margerine |
| 16 |
oz |
Cream cheese |
| 1/2 |
lb |
White chocolate; grated |
| 3 |
x |
Large eggs |
| 3/4 |
c |
+1 tbsp sugar |
| 1 1/2 |
tb |
White creme de cocoa |
| 3/4 |
c |
Sour cream |
INSTRUCTIONS
Combine crushed cookies and margerine. Press on the bottom of a round
9-inch glass or plastic pan. Rotating pan midway through cooking; microwave
on high 2 minutes. Put cream cheese and chocolate into a large glass mixing
bowl. Stirring midway through cooking time, microwave on 50% 4 minutes, or
until cheese is softened and chocolate is melted.
Add eggs and beat with an electric mixer or whisk.
Add 3/4 cup sugar and 1 tbsp of liqueur; mix well. Pour over prepared
crust.
Rotating a quarter turn after every 3 minutes, microwave on 70% 10-12
minutes, or until center jiggles only slightly. Combine sour cream with
remaining sugar and liqueur and spread over top of cheesecake. Microwave on
70% 1 minute. Let cool and refrigerate. Garnish top with (very cold to
shave) dark chocolate shavings. Makes 9-10 servings.
Source: newsletter 3-86 Dolores McCann
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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