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Nestle Toll House: Double Chocolate Raspberry Cheesecake

Source of Recipe

Mary Lou Wayman, 1st Place, Utah State Fair


List of Ingredients

-1 cup chocolate wafer crumbs
-5 tablespoons butter, melted, divided
-3 pkg. (8 oz. each) cream cheese, softened
-3/4 cup sugar
-3 eggs
-1 teaspoon vanilla extract
-7 oz. Nestle Toll House Semi Sweet Baking Chocolate Bars, divided
-3 oz. Nestle Toll House Premiere White Baking Bars, divided
-1/2 cup mashed fresh raspberries 1 tablespoon plus
-1 teaspoon shortening, divided




Recipe

-In small bowl, combine crumbs and 3 tablespoons butter; press onto the bottom only of an un-greased 9-inch spring-form pan.
-Bake at 350 degrees for 8 minutes; cool.
-In mixer bowl, beat cream cheese until smooth; add sugar and eggs; beat until light and fluffy.
-Add vanilla.
-Divide batter in half; about 2 1/2 cups each.
-Melt 4 oz. semi sweet chocolate; stir into one portion of the batter.
-Melt 1 1/2 oz. white chocolate; stir into second portion of batter with raspberries.
-Spread chocolate batter evenly over crust.
-Carefully spread on raspberry batter.
-Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
-Bake 50 Ð 55 minutes longer or until center is almost set.
-Remove from oven; run knife around edge of pan.
-Cool; remove edge of pan.
-Melt remaining 3 oz. semi sweet chocolate, remaining 2 tablespoons butter and 1 teaspoon shortening; pour evenly over cheesecake.
-Melt remaining 1 1/2 oz. white chocolate and 1 tablespoon shortening; drizzle over glaze.
-Refrigerate overnight.
-Refrigerate leftovers.

*Recipe direct from winner, not tested.