Yield: 12 Servings
|1½ cup||Chocolate wafers; ground (famous brand)|
|1 pounds||Cream cheese|
|6 ounces||Semi-sweet chocolate; melted and cooled|
|½ teaspoon||Almond flavoring|
|⅔ cup||Sour cream|
From: Burke A Townsend <bat@...> Date: 18 Aug 1995 12:49:41 -0500 Preheat the oven to 300 degrees. Blend together the ingredients for the crust and form in an 8-inch pie dish. Beat the cream cheese until smooth.
Beat in the sugar gradually. Beat in the eggs, one at a time, at low speed.
Add the cooled chocolate, the flavorings, the amaretto, and the sour cream.
Beat at low speed until blended well. Pour into the crust and bake at 300 degrees for one hour. Turn off the heat and let the cheesecake sit in the cooling oven for an additional hour. Remove from the oven and let cool to room temperature, then chill in the refrigerator for 24 hours.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .