1 pk (9-oz) chocolate wafer
-cookies
3 tb Butter melted
12 oz Semisweet choc chips
1 c Heavy cream
3/4 c Raspberry jam
2 pk (8-oz) cream cheese;
-softened
3/4 c Sugar
4 Eggs
2 ts Vanilla
From: bowler@eisner.decus.org
Date: 9 Aug 93 18:30:25 -0400
Originally from “365 great chocolate desserts” by Natalie Haughton. I’m
pretty sure it’s changed since then.
Grind cookies to a fine powder, mix with the butter and press into the
bottom and up the sides about an inch of a 9″ springform pan (or 2 7″
pans). Refrigerate while making the filling.
Combine the chips and cream in a microwave safe bowl and heat at high for 3
to 4 minutes or until smooth. Stir every minute. Mix in the jam, stirring
until disolved, let cool 10 minutes
Mix the creamcheese and sugar until smooth. Add the eggs, one at a time,
mixing well after each egg. Add the vanilla and the chocolateraspberry
mixture. Mix well.
Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges but
still jiggles slightly in the centr. Cool and put in the fridge for at
least 6 hours.
We typically make it in the 7″ pans and get 16 sinfully rich slices per
cake
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings