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Black Bottom Cheesecake




Source of Recipe


Marla


Recipe Introduction


Dark chocolate accents this velvety white chocolate cheesecake -- rich and satisfying, it's a winning combination.


List of Ingredients




Black Bottom Cheesecake



Crust

1 3/4 cups (about 18) crushed creme-filled chocolate cookies
2 Tbs butter or margarine, melted (we recommend LAND O LAKES® Butter

Filling

3 bars (6-ounce box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 tsp vanilla extract
3 large eggs
1 bar (2 ounces total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, grated



Recipe



Crust

1 Preheat oven to 350° F.

2 Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

Filling

1 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.

2 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.

3 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.

4 Sprinkle grated semi-sweet chocolate over cheesecake before serving.

Servings: 14