Recipe - Double Chocolate Chess Pie

CRUST
1 cup Chocolate wafer cookies,
crushed
3 tablespoon Margarine, melted

FILLING
3 pack Cream cheese,(250g ea)
Three fourths cup Sugar
3 lg Eggs
1 teaspoon Vanilla
3 ounce White chocolate melted
3 ounce Semisweet chocolate, melted
2 tablespoon Raspberry Schnapps liqueur
(optional)

GLAZE
Three fourths cup Whipping cream
6 ounce Semisweet chocolate,chopped

CRUST: Combine the cookie crumbs and margarine; press into the bottom of a
9" springform pan. Bake at 350 F. for 10 minutes.

FILLING: In food processor or with electric mixer, blend cream cheese and
sugar. Add eggs, one at a time, mixing well after each. Mix in vanilla.
Remove One half the batter to another bowl, stir melted white chocolate and
liqueur (if used) into this portion. To remaining batter, blend in melted
semisweet chocolate. Pour the chocolate batter into crumb lined pan and
spread out evenly. Spoon white chocolate batter carefully over the top and
spread out evenly. Bake at 425 F. for 10 minutes, reduce heat to 250 F. and
bake an additional 3035 minutes until center of cake is just barely firm.
Remove from oven and run a knife around the sides; let cool completely
before removing sides.

GLAZE: In small saucepan bring cream to a simmer over low heat. Add
chocolate and stir until melted and smooth. Spoon over the cake. Spread
with a metal spatula to cover top and allow to run down the sides to cover
the edges. Garnish with chocolate curls if desired.

Nutritional information: ZILLIONS of calories per serving!
Posted to MMRecipes Digest V4 #299 by "Fred Goslin"
fjgoslin@northnet.org on Nov 18, 1997