Recipe - Bakers Chocolate Double Chocolate Cheesecake

CRUST
1 cup Crushed chocolate wafers
3 tablespoon Butter; melted

FILLING
1 One half pound Cream cheese; softened
Three fourths cup Sugar
3 Eggs
1 teaspoon Vanilla
3 Sq white chocolate; melted
3 Sq semisweet choc.; melted
2 tablespoon Raspberry or orange
Liquer; (optional)

GLAZE
8 Sq semisweet chocolate
One fourth cup Butter
2 teaspoon Vegetable oil

CRUST: Combine crumbs and butter; press onto bottom of a 9in. springform
pan. Bake at 350F for 10 min.

FILLING: In a food processor blend cream cheese and sugar. Add eggs, one at
a time, mixing well after each addition. Add vanilla. Remove One half of the
batter to another bowl. Stir melted white chocolate and liquer into this
portion. To remaining batter, blend in melted dark chocolate. Pour dark
batter into crumb lined pan; spread evenly. Bake at 425F for 10 min; reduce
heat to 250F and bake for 3035 min. longer or until centre of cake is just
barely firm. Remove from oven and run knif around sides; let cool
completely before removing sides.

GLAZE: Melt chocolate with oil and butter over hot water stirring until
smooth Place cake on rack over waxed paper. Pour glaze over entire cake.
Bang rack several times to smooth. Draw lines along surface of glazespoon.

Per serving: 273 Calories; 23g Fat (74% calories from fat); 4g Protein; 14g
Carbohydrate; 94mg Cholesterol; 187mg Sodium

Recipe by: Baker's Semisweet Chocolate

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Bob & Carole
Walberg" walbergr@mb.sympatico.ca on Dec 29, 1997