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.
Southern Living 1991 Annual Recipes by Carol Y. Chastain, San Antonio,
Texas.
Yields
12 Servings