"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

All-To-Myself-Cheesecakes Recipe

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This recipe for All-To-Myself-Cheesecakes, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Schwardt
Added: Thursday, March 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 chocolate sandwich cookies with white filling
2 8 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. semisweet chocolate pieces
2 tsp. shortening

Directions:
Directions:
Split each cookie, keeping filling on one half. Line 2 1/2 inch muffin cups with foil bake cups. Place cookies with filling in cups, filling sides up.
In medium mixing bowl, beat cream cheese, sugar and vanilla till smooth and fluffy. Beat in eggs till well mixed. Spoon into bake cups.
Crush the remaining cookies and sprinkle them over the cream cheese mixture. Bake, uncovered in a 325 oven for about 25 minutes or till set. Cool in muffin cups on wire rack.
In a small saucepan, combine chocolate pieces and shortening; melt over low heat, stirring frequently. Drizzle over cheesecakes. Cover and refrigerate for at least 2 hours. Store in the refrigerator.

 

 

 

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