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Two-Tone Cheescake Recipe

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This recipe for Two-Tone Cheescake, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Sunday, November 4, 2007


1 1/2 c. choclate graham cracker crumbs
6 T. sugar
6 T. butter, melted
4 packages (8 oz.each) cream cheese, softened
1 3/4 c. sugar
3/4 c. heavy whipping cream
4 eggs, slightly beaten
6 squares (1 oz. each), semisweet chocolate, melted and cooled
4 squares (1 oz. each) semisweet chocloate, finely chopped
1/2 c. heavy whipping cream

Combine cracker crumbs, sugar and butter. Press onto bottom of a greased 10 in. springform pan. Bake at 325 for 10 minutes; cool on wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined. Remove 3-1/2 c. of mixture to a small bowl. Gently stir melted chocolate into this mixture. Pour over crust. Carefully pour remaining filling over chocolate layer. Bake at 325 for 65-75 minutes, until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl. In small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheese cake. Cover and chill overnight. Remove sides of pan.

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