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Decadent Chocolate Cheesecake-Third Place Winner-Best Chocolate 2006 Recipe

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This recipe for Decadent Chocolate Cheesecake-Third Place Winner-Best Chocolate 2006, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Vargo
Added: Tuesday, July 15, 2008


CRUST: 1 lb. chocolate sandwich cookies, 5 tbsp unsalted butter
FILLING: 3 8 oz. packages cream cheese at room temperature,
1 c granulated sugar, dash of salt, 5 large eggs, 2 oz. semisweet
chocolate, melted, 1 c milk chocolate chips, 3 tbsp flour

Preheat oven to 300 Grease bottom and sides of a 9 in.
springform pan. Cover the bottom and sides with aluminum
Process cookies in food processor until fine or crush in a
plastic bag until fine, add the melted butter until you can press
crumbs into a ball. Press dough evenly into bottom and sides
of pan and then freeze for at least 1/2 hour.
Whip cream cheese with a paddle attachment until smooth,
Mix sugar and salt. Add sugar mixture 1 tbsp at a time to
cheese, mixing for three more minutes. Gently add eggs, one
at a time.
In a separate bowl, mix the chocolate chips with flour so that
chips are coated. Divide cream cheese mixture in half. Fold
one half cream cheese mixture into coated chips, mix,
carefully pour mixture into prepared pan. Stir melted
chocolate in the remaining cream cheese mixture until well
blended. Drizzle over mixture in crust to make swirls. Place
the filled pan in a larger pan of water. Place on center rack of
heated oven. Cook 50 min. then turn off oven. Leave
cheesecake in oven or an additional hour to cool holding the
door open with wooden spoon. After an hour, remove from
oven and take out of water and cool for another 2 hours away
from breeze, then refrigerate. Release springform when
to serve.




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