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    Triple Chocolate and Vanilla Cheesecake

    Source of Recipe


    List of Ingredients


    1 1/2 cups crushed creme filled chocolate sandwich cookies (about 18 cookies)
    3 tablespoons margarine or butter, melted
    4 (8 ounce) packages cream cheese, softened
    1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
    4 eggs
    1/3 cup unsifted flour
    1 tablespoon vanilla (yes, tablespoon)
    2 (1 ounce) squares semi-sweet chocolate, melted

    Chocolate Glaze (recipe below)
    Preheat oven to 350 degrees. Combine crumbs and margarine; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add melted chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. Bake 50 to 55 minutes or until center springs back when lightly touched. Cool. Top with Chocolate Glaze. Chill. Refrigerate leftovers.

    Chocolate Glaze:
    In small saucepan, over low heat, melt 2 (1 ounce) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. (Makes about 1/2 cup. TIP: Glaze can be doubled.





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