Ingredients: |
Ingredients: ½ cup oleo, softened 1/3 cup sugar 1 cup all purpose flour 1 Tablespoon vanilla, divided 2/3 cup chopped pistachios 4 pkgs cream cheese, softened 2 Tablespoons all-purpose flour 1 ½ cups sugar 4 large eggs ¼ cup whipping cream 1-12 oz pkg semisweet chocolate mini morsels
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Directions: |
Directions:Beat ½ cup butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add 1 cup all-purpose flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and 2/3 cup chopped pistachios. Press into bottom and 1 ½ inches up side of a 10-inch springform pan. Bake at 350 for 12 to 15 minutes or until golden. Cool Beat cream cheese and 2 Tablespoons flour at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in remaining 2 teaspoons vanilla. Set batter aside. Combine mini morsels and ¼ cup whipping cream; microwave on High 1 minute, stirring twice, until melted. Pour half of batter into prepared crust; dollop with chocolate mixture to within ¾ inch of edge. Pour remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet. Bake at 325 for 1 hour and 10 minutes or until set. Cool cheesecake on a wire rack 1 hour. Remove sides of pan. Serve slightly warm with shipped cream if desired. NOTE: Cut leftover cheesecake into slices before refrigerating because chocolate will harden when chilled. Warm leftover cheesecake slices in the microwave 30 seconds before serving. |