Category : Desserts
Author : warrant
Hits : 2600
Date : 07/02/2001
1 cup chocolate wafer crumbs 1/4 cup butter, melted (1/2 stick) 3 8 oz packages Philadelphia cream cheese 1-1/4 cups sugar 1 tbsp all-purpose flour 1/2 cup Dutch processed cocoa powder 1 8 oz container sour cream 1-1/2 tsp pure vanilla extract 3 eggs whipped cream, garnish fresh berries, optional toasted nuts, optional powdered sugar, optional
Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bottom of a 9 inch springform pan. Combine cream cheese, sugar and flour then beat well on medium speed. Add in cocoa, sour cream and vanilla extract until well blended. Add eggs one at a time, mix on a low speed until blended. Pour the mixture into the springform pan with the crust. Bake 10 minutes at 450 F, then reduce the temperature to 250 F and continue to bake for another 40 minutes. Remove and place on wire rack to cool slowly. Refridgerate for several hours. Serve with homemade thick and sweetened whipped cream. Garnish with berries or toasted nuts and drizzle with chocolate sauce. Dusting with powdered sugar and/or cocoa is a nice touch too.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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