Quote Originally Posted by theGinsue View Post
Recipe? (Hey, I've gotta try to earn some points with my wife too!)


CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
1 1/2 c. (about 18) finely crushed creme-filled chocolate cookies
4 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate pieces, melted
1/3 c. seedless raspberry preserves
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/4 c. whipping cream

Combine cookie crumbs and butter and press onto bottom of 9 inch springform pan. Combine 3 of the 8 ounce packages of cream cheese with the sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add preserves; mix well. Drop rounded tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter; do not swirl. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt remaining chocolate pieces and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and mint leaves, if desired. Serves 10-12.



I don't follow everything exactly as mentioned (I'm a male) but it's a really good recipe. Also, I usually leave mine in the fridge over night or at least 4 or 5 hours to really get it set and cool. If you need to borrow a cheesecake pan (Don't know the real word for it) let me know. It's a flat bottom pan and the sides unbuckle from it.... specifically made for cheesecake and the likes. Let me know how it goes, good luck!

BigBear