St. Sam's and St. Bede's Recipe Pages  Bon Appetit!
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Chocolate in Chocolate Cheesecake
     (from _Chocolate Chocolate Chocolate_ by Barbara Myers)

Chocolate Crumb Crust
2 c. chocolate wafer crumbs
1/2 tsp ground cinnamon
1/2 c unsalted butter, melted

Chocolate Cheese Filling
6 oz. unsewwtened chocolate
6 oz. semisweet chocolate
2 lbs. cream cheese, room temperature
2 tsp vanilla extract
1/4 tsp salt
2 c. sugar
1 Tbsp unsweetened cocoa
4 large eggs, room temperature
2 c. dairy sour cream
1 Tbsp confectioners sugar, mixed w/ 1 Tbsp cocoa powder 
Soft whipped cream for garnish

1-  Grease only the sides of a 10 x 3 inch springform pan, greased all the way to the rim.  
Combine crumbs & cinnamon in bowl.  Add butter, mixing to distribute evenly.  
Press into bottom of springform pan, and halfway up the sides.  
Refrigerate while preparing filling.

2- Preheat oven to 350, with rack 1/3 up from the bottom.  
Chop 2 kinds of chocolate into coarse pieces.  Place in top of double boiler.  
Set pan over hot water, on low heat.  Cover til partially melted, then uncover.  
Stir til completely melted and smooth.  Remove pan from hot water.  
Set aside to cool slightly.

In lage bowl of electric mixer, cream the softened cream cheese til very smooth.  
Add vanilla & salt.  Gradually beat in 1 & 1/2 c sugar, until blended.  
Combine cocoa w/ remaining sugar, and beat in.  Blend in the chocolate.  
Beat in eggs, one at a time.  Add the sour cream.  Beat again until just smooth.

3- Pour filling into chilled crust, leveling the top.  
Bake for 70 minutes.  The edges should seem firm, but the center soft and quiverry.  
Allow cheesecake to cool for 10 minutes; remove to a cooling rack.

4-  Allow cheesecake to stand until tepid.  
Then cover the top of the pan with foil, & refrigerate for at leat 12 hours befor serving.

5-  To serve, remove the sides of the springform pan.  
Garnish top w/ mixture of confectionaers sugar and cocoa.  
Cut into wedges, and serve cold w/ whipped cream served separately.  
(DO NOT USE COOL WHIP).

Serves 16 - 24.  This is a VERY rich dessert; you only need a small piece.
Cake may be kept in the refrigerator about a week, or frozen up to a month if wrapped tightly.

Renee
Date: Fri, 16 Jul 1999 
Subject: Recipe - Was 4-D house blessing