|1 cup||Crushed chocolate wafers|
|3 tablespoons||Butter; melted|
|1½ pounds||Cream cheese; softened|
|3||Sq white chocolate; melted|
|3||Sq semi-sweet choc.; melted|
|2 tablespoons||Raspberry or orange|
|8||Sq semi-sweet chocolate|
|2 teaspoons||Vegetable oil|
CRUST: Combine crumbs and butter; press onto bottom of a 9-in. springform pan. Bake at 350F for 10 min.
FILLING: In a food processor blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove ½ of the batter to another bowl. Stir melted white chocolate and liquer into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425F for 10 min; reduce heat to 250F and bake for 30-35 min. longer or until centre of cake is just barely firm. Remove from oven and run knif around sides; let cool completely before removing sides.
GLAZE: Melt chocolate with oil and butter over hot water stirring until smooth Place cake on rack over waxed paper. Pour glaze over entire cake.
Bang rack several times to smooth. Draw lines along surface of glaze-spoon.
Per serving: 273 Calories; 23g Fat (74% calories from fat); 4g Protein; 14g Carbohydrate; 94mg Cholesterol; 187mg Sodium Recipe by: Baker's Semi-sweet Chocolate Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg" <walbergr@...> on Dec 29, 1997
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