Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Finely crushed chocolate |
| \N \N | Wafers |
| 6 tablespoons | Butter, melted |
| 3 \N | 8-ounce package cream cheese |
| 1½ cup | Sugar |
| 2 tablespoons | All purpose flour |
| ⅛ teaspoon | Salt |
| 4 \N | Eggs |
| 4 \N | Squares (4 ounces) |
| \N \N | Semisweet |
| ¼ cup | Milk |
| 1 teaspoon | Vanilla |
| 1 \N | Square (1 ounce) semisweet |
| \N \N | Chocolate |
| 1 teaspoon | Butter |
For crust, in a bowl combine chocolate wafer crumbs and melted butter.
Press crumb mixture firmly on bottom and 1¾ inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined.
DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set. Makes 12 servings.
Recipe By : Foodview
From: Meg Antczak Date: 21 Mar 96