Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Finely crushed chocolate wafers |
| 6 tablespoons | Butter; melted |
| 3 packs | (8-oz) cream cheese; softened |
| 1½ cup | Sugar |
| 2 tablespoons | All purpose flour |
| ⅛ teaspoon | Salt |
| 4 \N | Eggs |
| 4 \N | Squares (1-oz) semisweet chocolate; melted |
| ¼ cup | Milk |
| 1 teaspoon | Vanilla |
| 1 \N | Square (1-oz) semisweet chocolate |
| 1 teaspoon | Butter |
From: arielle@... (Stephanie da Silva) Date: Sun, 8 Aug 1993 23:02:06 GMT 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.
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