CHOCOLATE MINT CHEESECAKE
INGREDIENTS:
INGREDIENTS:
1 (9 ounce) package thin
chocolate wafers
3 (1 ounce) squares bittersweet dark
chocolate
3 tablespoons white sugar
7 tablespoons butter
12 (1 ounce) squares
bittersweet chocolate
4 (8 ounce) packages cream
cheese
1 3/4 cups white sugar
1/2 cup unsweetened cocoa
powder
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet
chocolate
1 teaspoon peppermint extract
METHOD
1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.
INGREDIENTS
8 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
3 eggs
12 (1 ounce) squares Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
METHOD
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator
CHEESECAKE BROWNIES
Brownies:INGREDIENTS
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:INGREDIENTS
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon flour
3 squares semi-sweet chocolate, finely chopped
Icing:INGREDIENTS
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
2 squares semi-sweet chocolate
2 tablespoons butter
METHOD TO :MAKE
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking powder, and the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.
METHOD TO MAKE
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees F. for 40 - 45 minutes. Cool.
METHOD TO MAKE
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
