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Mom's Best Recipes Vol. V

Mom's Best Recipes Vol. V

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Publicado porChuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume V includes the recipes 1001-1250 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume V includes the recipes 1001-1250 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Categories:Types, Recipes/Menus
Published by: Chuck McNevich on Apr 14, 2009
Copyright:Attribution Non-commercial

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02/25/2015

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(by Aunt Eileen [Knouse] Carter)

Crust: chocolate wafer cookies (enough to make 1 cup when crushed); 1/2
stick butter (melted)
Cake: 3 - 8oz. Philadelphia cream cheese (softened); 1 1/4 cups white sugar;
1 - 8oz. Breakstone's sour cream; 2 tsp. vanilla; 1/2 cup Hershey's cocoa; 2
TBSP flour; 3 eggs
Drizzle: 1/2 cup Nestlé’s semi-sweet chocolate chips; 2 tsp. solid Crisco (NO
substitutes)

Place chocolate wafer cookies in a Ziploc bag--crush with a rolling pin.
Repeat until you have 1 cup crumbs. Place crumbs in a bowl with 1/2 stick
butter (melted)--stir. Spray the inside of a 9" springform cake pan with Pam.

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Press crumb mixture into the bottom (not the sides) of the springform pan. In
a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream
and vanilla--beat. Add cocoa and flour--beat. Add eggs--beat. Pour batter on
top of the crust. Bake at 450 degrees for 10 minutes--reduce heat to 250
degrees (without opening the oven door) and bake for 40 minutes. Cool
completely. Remove the side wall of the springform pan carefully. Drizzle: in
a microwave safe bowl melt semi-sweet chocolate bits and 2 tsp. Crisco--
heat in the microwave on high for 20-30 seconds--stir. Heat longer if not
completely melted. Use a spoon to drizzle the melted chocolate mixture on
the top of the cheesecake. Refrigerate overnight.

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