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Blackbottomed Mockahlua Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/2 cups almonds
1/4 cup vanilla whey protein powder
1/4 cup butter -- melted

Blackbottom Layer:
3 sugar-free dark chocolate bars -- about 1.5 ounces
each
1/4 cup heavy cream

Mockahlua Filling:
1 pkg cream cheese -- (3 oz) softened (3 to 8)
3/4 cup Splenda
3/4 cup sour cream
1 tablespoon vanilla
4 eggs
1/3 cup Mockahlua


Recipe



For Crust: Using a food processor with the S-blade in place, grind
the almonds fine. Add the protein powder, and pulse two or three
times to
blend. Add the butter, and pulse 2-3 more times. Turn into a
springform pan that has been sprayed with non-stick cooking spray.
Press firmly and
evenly into bottom of pan, and just far enough up at the sides to
cover the seam at the bottom of the pan. Bake for 10-12 minutes, or
until lightly
golden. Cool.

For black bottom layer: Over lowest possible heat melt the chocolate
bars - if you have a heat diffuser or a double boiler, use it;
chocolate burns
easily. When chocolate is melted, stir in cream, blending well. Pour
over crust, and spread evenly.

Preheat oven to 325 (or let it cool off to 325!)

Preheat oven to 350°F.

For Mockahlua Filling In large bowl, using electric mixer, beat the
cream cheese until smooth, scraping down the sides of the bowl often.
Next beat
in the Splenda and the sour cream, and mix well. Beat in the vanilla,
and then the eggs, one by one, beating until very smooth and creamy.
Finally,
beat in the Mockahlua, and mix well. Pour into the crust you've
already coated with chocolate. Place in oven, and on the oven rack
below or on the
floor of the oven place a pie pan of water. Bake for 1 hour. Cool in
pan on wire rack. Chill well before serving.