DECADENT CHOCOLATE CHEESECAKE - Margie Church
CRUST:
1 1/4 cup graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter or margarine, melted
FILLING:
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup (6 oz.) semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey
In a bowl, combine cracker crumbs, sugar and cocoa;
stir in butter. Press onto the bottom and 1 inch up
the sides of a greased 9-inch springform pan; place
aluminum foil around outer edge of pan; set aside. In
a small mixing bowl, beat cream cheese and sugar until
smooth. Add eggs; beat on low speed until combined.
Stir in melted chocolate and extract just until
blended. Pour into crust.
Bake at 350º for 45-50 minutes or until center is
almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loose;
cool 1 hour longer. Refrigerate until completely
cooled.
In a saucepan over low heat, melt chocolate chips,
cream and honey; stir until smooth. Remove from heat
and cool for 5 minutes. Remove sides of springform
pan. Pour slightly cooled topping over cheesecake.
Chill for at least 4 hours or until topping is set.
Refrigerate all leftovers.
TURKEY HINT ~ Margie & Eddie
Never cover a turkey. Ask Butterball. A little foil across the top if it becomes over-browned but that's it! An onion in the cavity if it is UNstuffed is really nice, too. Bon Appetite!
