|¼ cup||Butter or margarine; cold, cut into 1/2-inch slices|
|⅛ teaspoon||Ground cinnamon|
|12 ounces||Cream cheese; softened|
|¾ teaspoon||Vanilla extract|
|1 tablespoon||Powdered instant coffee|
|1 teaspoon||Boiling water|
|1 cup||Dairy sour cream|
CHOCOLATE COOKIE CRUST
Date: Sun, 25 Feb 1996 00:00:24 GMT Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla. Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings.
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