1 1/2 c Finely crushed creme filled
-chocolate; (18 sandwich
-cookies)
3 tb Margarine or butter; melted
4 pk (8-ounce) cream cheese;
-softened
1 cn Eagle brand sweetened
-condensed milk; (14 oz)
-(not evaporated milk)
4 Eggs
1/3 c All purpose flour
1 tb Vanilla extract
2 Squares (1-ounce) semi-sweet
-chocolate; melted
CHOCOLATE GLAZE
2 Squares; (1-ounce)
-semi-sweet chocolate
1/4 c Whipping cream
Heat oven to 350-F. Combine crumbs and margarine; press firmly on bottom of
9-inch springform pan. In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add eggs, flour
and vanilla; mix well. Divide batter in half. Add chocolate to one half of
batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
Bake 50 to 55 minutes or until center springs back when lightly touched.
Cool. Top wlth Chocolate Glaze. Refrigerate leftovers. (Makes 12 servings)
chocolate Glaze: in small saucepan, over low heat, melt 2 (1-ounce) squares
semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until
thickened and smooth. Remove from heat; spread over cheesecake. (Makes
about 1/3 cup) Tip: Glaze can be doubled.
Yields
1 Servings