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    Double Chocolate Cheesecake


    Source of Recipe


    TNT Recipeletter

    List of Ingredients




    1/2 c Chocolate cream wafers (1/2 pkg), crumbled
    1/4 c Butter (no margarine); melted
    1/2 c Macadamia nuts

    Filling:

    3 8 oz pkgs cream cheese
    1 c Sugar
    4 Eggs
    8- 1 oz squares semisweet chocolate or 12 oz Semisweet chocolate chips
    2 tsp Vanilla extract

    Topping

    2 c Sour cream
    3 tbs Sugar
    1 tsp Vanilla

    Final touch

    1 1.5 oz hershey bar; frozen

    Recipe



    Crust:

    Roll out chocolate cream wafers on wax paper. Mix crumbled wafers,
    butter and nuts in the bottom of a 10" spring form pan. Using a piece of
    wax paper, press mixture evenly in the bottom of the pan.
    Place pan in refrigerator or freezer while preparing the filling.

    Filling:

    Preheat oven to 350 degrees. In a large bowl beat cream cheese until
    fluffy. Gradually add sugar. Beat in eggs one at a time until well
    blended. Stir in chocolate and vanilla. Mix well. Pour on top of
    prepared crust and bake 50 minutes. Remove from oven. Turn oven off and
    close door.

    Topping:

    Combine sour cream, sugar and vanilla. Spread over cheesecake.
    Return to oven, but do not reheat oven. Leave in warm oven for 10
    minutes with the door closed. Open door and leave cake in oven for an
    additional 20 minutes. Remove cake from oven. Allow cake to cool on wire
    rack.

    Final Touch:

    Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top
    of cake. Refrigerate overnight.

 

 

 


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