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Black Bottom Cheesecake

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Black Bottom Cheesecake

Yield: 14 servings

CRUST

1 3/4 cups crushed creme-filled chocolate cookies 2 tbsp butter or margarine, melted

CHEESECAKE

3 bars (6-oz. box) NESTLɮ TOLL HOUSE� Premier White Baking Bars, broken into pieces 3 pkg (8 oz. each) cream cheese, softened 3/4 cup granulated sugar 2 tsp vanilla extract 3 large eggs 1 bar (2 oz. total) NESTLɮ TOLL HOUSE� Semi-Sweet Chocolate Baking Bars, grated

Procedures

FOR CRUST:

PREHEAT oven to 350� F. TOSS cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

FOR FILLING:

MICROWAVE white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. BEAT cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust. BAKE for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm. SPRINKLE grated semi-sweet chocolate over cheesecake before serving

Source : Dallas Morning News Recipe Of The Day Mailer


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