-ROSE RAY DSJN00A- 1 1/2 tb Flour; all purpose
8 oz Chocolate cookies; or 1/4 ts Salt
– vanilla wafers 1 ts Vanilla extract
1/4 c Butter; melted 3 Eggs
20 oz Cream cheese; softened 2 tb Whipping cream
1 c Sugar
-CARAMEL TOPPING-
1/2 pk Caramels; 14-oz package 1/3 c Whipping cream
CHOCOLATE TOPPING
4 oz German sweet chocolate 2 tb Whipping cream
1 ts Butter 1 c Pecans; toasted, chopped
Preheat oven to 450~. Place cookies in resealable plastic bag.
Squeeze out excess air; seal bag tightly. Roll over cookies with
rolling pin until finely crushed. Combine cookie crumbs and butter in
medium bowl; press onto bottom of 9-inch springform pan. Beat cream
cheese in large bowl until creamy. Add sugar, flour, salt and
vanilla; mix well. Add eggs, one at a time, beating well after each
addition. Blend in cream. Pour over crust. Bake 10 minutes.
Reduce oven temperature to 200~. Continue baking cheesecake 35-40
minutes or until set. Loosen cake from rim of pan; cool before
removing rim of pan. Prepare Caramel Topping and Chocolate Topping.
Drizzle over cheesecake. Refrigerate cheesecake. Sprinkle with pecans
just before serving.
Caramel Topping. Combine ingredients in small saucepan; stir over
low heat until smooth.
Chocolate Topping. Combine ingredients in small saucepan; stir
over low heat until smooth.
Decadent Cheesecakes from Cooking Class Magazine, March 1993.
Yields
1 servings