hile preparing the cheesecake batter.
Place the milk chocolate in the
n a saucepan, melt the chocolate over low heat, stirring constantly
hicken.
Set aside.
Cheesecake;.
In a bowl beat
ounces of the white chocolate. With an electric mixer on
egrees.
Crust-combine the chocolate wafer crumbs and butter and
Prepare Chocolate Crumb Crust.
Heat oven to 300\u00b0.
Stir together butter and cocoa until smooth; set aside.
In large bowl, beat cheese.
Add cocoa mixture and beat well.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla; beat well.
Pour into prepared crust.
Bake 1 hour and 5 minutes. Remove from oven to wire rack; loosen cake from rim.
Refrigerate. Garnish with whipped cream and a little cocoa around top edge. Refrigerate leftovers.
In heatproof bowl set over saucepan of hot (not boililng water, melt white chocolate with cream, stirring gently until smooth. Let cool to room temperature.
In separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind. Stir in chocolate mixture and orange flavoring.
Make-ahead: Scrape into airtight container and refrigerate for up to 2 days.
Makes 1-1/2 cups.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ust.
Break dark chocolate and milk chocolate into smaller pieces. Place
each room temperature.
Mash cheesecake with a mixer until the
lend it into the melted chocolate.
Pour all of the
Melt 5 oz of the chocolate according to the package directions
medium bowl, mix together chocolate crumbs and melted butter until
medium bowl, mix together chocolate crumbs and melted butter until
nd egg.
Add mini chocolate chips and stir until combined
rownies and 1/3 cup chocolate chips until fine crumbs form
eat in melted chocolate. Fold in chopped chocolate and cherries.
Place
pringform pan or 9-inch cheesecake pan. Place in freezer until
egrees.
Melt the white chocolate in the top of a
reak 4 oz of the chocolate into a small heatproof bowl