Recipes

[DiAnne]

A friend of mine called today and requested this recipe for Christmas dinner. Thought it would be a good one to share. Very easy and beautiful.

CRUST:

2 cups chocolate wafer crumbs

3/4 cup finely chopped almonds

1/3 cup butter, melted

FILLING:

2 - 8oz pkg cream cheese, softened

2/3 cup sugar

12 oz pkg semi-sweet chocolate chips, melted, cooled

1 cup whipping cream

2 T butter melted

1 t vanilla

TOPPING

1 cup sour cream

1-1/2 t vanilla

2 t sugar

1/2 oz semi-sweet chocolate melted

Heat oven to 325. Butter 9 inch springform pan. Blend crust ingredients and press into bottom and up sides of prepared pan. Refrigerate.

In large bowl beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time beating well after each. Add melted chocolate chips. Beat well. Add whipping cream. 2 T butter and 1 t vanilla. Beat until smooth. Pour into prepared crust. Bake for 55 to 65 minutes until edges are set. Center will be soft. Place a shallow pan half full of water on lower oven rack to minimize cracking. Cool in pan 5 minutes, carefully remove sides of pan. Cool completely.

In a small bowl, combined sour cream, 1-1/2 t vanilla and 2 t sugar. Stir until smooth. Spread over cooled cheesecake. Drizzle with melted chocolate (a fork works well). Refrigerate several hours or overnight. Garnish as desired.

I use fresh raspberries mixed with a splash of liqueur and a little sugar that have macerated for a while in fridge to garnish beside the slices of cheesecake. Great recipe for large dinners because it has to be made ahead of time!