St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Chocolate Espresso cheesecake, 
or . . . I don't know if there's a hell, but there is heaven on earth!

Mix together
	1 1/2 cup crushed chocolate wafers
	2 tablespoons sugar
	1/4 cup margarine, melted
Press into the bottom of a springform pan that has been greased
Bake at 400 for about 5 minutes

Filling:

Melt 12 ounces semisweet chocolate chips
Dissolve 2 tablespoons instant espresso in 2 tablespoons hot water
Beat 1 1/2 pounds cream cheese (room temperature) until smooth
Add 1 cup sugar, 
3 tablespoons flour, 
3 eggs plus 2 egg yolks to cheese
Beat in melted chocolate and espresso

Pour into pan and bake in hot water bath for 1 hour at 350 degrees
Turn off oven when done and let cake cool about 40 minutes

Refrigerate
Warm bottom of pan to turn out
Garnish with whipped cream and chocolate shavings

Sometimes you think your parish loves you because you're a good priest,
but then you remember that they love you because you bring chocolate
espresso cheesecake to parish potluck dinners!

Susan Buchanan