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    Black Bottom Cheesecake


    Source of Recipe


    Sunday_Dinner@yahoogroups.com

    Crust:

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

    Cheesecake:

    3 bars (6-oz. box) NESTLÉ® 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) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking
    Bars, grated

    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.

    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.

    14 servings

 

 

 

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