LIZ JONES (VXRF36B)
-CRUMB CRUST-
2 1/2 c Wafer crumbs, chocolate
1/3 c Butter or margarine, melted
1/2 c Sugar
FILLING
8 oz Chocolate squares, semisweet
Cut into 1/2″ cubes
1/4 c Coffee, hot & strong
8 oz Cream cheese, cut 1″ cubes
8 oz Sour cream
1 c Sugar
2 Eggs
2 tb Cream, whipping
1 ts Vanilla
1/4 c Chambray/ raspberry liqueur
Raspberry Sauce *
Cream, whipped & mint sprigs
Crumb Crust: Combine wafer crumbs, butter, and 1/2 cup sugar; blend
well. Press om bottom and 1 1/2 inches up sides of a 9-inch
springform pan. Set aside. Filling: Position knife blade in food
precessor bowl; add chocolate cubes, and process until finely ground.
With food processor running, pour hot coffee through food chute.
Process until chocolate is melted and smooth. Add cream cheese cubes
and next 6 ingredients, and process until mixture is smooth, stopping
once to scrape down sides of processor bowl. Pour mixture into
prepared crust, and bake at 350-degrees for 55 minutes. (Center will
still be soft.) Let cheesecake cool to room temperature on a wire
rack. Cover and chill at least 8 hours. Carefully remove sides of
pan. Place each serving on a pool of Raspberry Sauce. Garnish if
desired. Yield: 10 to 12 servings. * Raspberry Sauce recipe follows
separately.
05/17/92 9:11 PM to Southern Living 1991 Annual Recipes
by Carol Y. Chastain, San Antonio, Texas.
Yields
12 Servings