Sunday, September 14, 2008

Chocolate Mouse Cheesecake

Graham Cracker Crust
¾ CUP graham cracker crumbs (5 To 6 Crackers)
¼ Cup (1/2 stick) unsalted butter or margarine softened
2 Tablespoons Sugar

Chocolate Cream Cheese Filling
3 Packages ( 8 oz) Cream cheese softened
1 Cup Sugar
2 Eggs
8 Squares (1 oz) semi-sweet chocolate melted and cooled
¾ Cup dairy sort cream
2 Tbs heavy cream
7 Tbs Strong Coffee
1 Tbs dark rum
Garnish: 2 Squares semi-sweet chocolate melted

Assembly – Instructions – Directions
1. Preheat oven to 350°
2. Prepare graham it cracker crust: Combine crumbs, butler and sugar with electric mixer or food processor at high speed until well combined. Press mixture into bottom of 8” spring form pan. Set aside
3. Prepare chocolate cream cheese filling. Combine cheese, sugar and eggs with mixer / processor on high speed until smooth and well blended. Add Chocolate (melted and cooled) sour cream I coffee, heavy cream and rum until well blended. Pour on top of crust.
4. Bake at 350° for 45 minutes. Turn oven off. Prop oven door open slightly. Leave cake in oven with door ajar for 1 hour. Remove and Cool on wire rack. Refrigerate overnight. Can garnish Top with melted chocolate drizzled-drizzled cheese.
5. Loosen and remove side of pan. Let stand 15 minutes before serving
6. Enjoy!

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