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Recipe by: marie-chantale
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See below ingredients and instructions of the recipe
8-10 servings
---------------------------CRUST--------------------------------
2 1/2 c Gingersnap cookie crumbs 1/3 c Butter, melted
--------------------------FILLING-------------------------------
24 ea Ounces cream cheese, 3 lg Eggs, room temperature
-softened 2 1/2 t Vanilla
1 c Sugar 2 1/2 t Almond extract
----------------------CHOCOLATE GLAZE---------------------------
1 c Heavy cream 1 t Vanilla
1 1/3 c Semisweet chocolate chips
To prepare crust, combine gingersnap crumbs and melted butter. Press
crumbs onto bottom of buttered 9-inch springform pan and as far up
sides as crumbs allow. IN food processor or large mixing bowl, beat
cream cheese until smooth. Blend in sugar, eggs and flavoring. Pour
into crust. Bake at 350 F for 45 minutes. Turn off oven and allow
cake to cool with door open. Cool to room temperature. Refrigerate
at least 3 hours before cutting. In small saucepan, scald cream. Add
chocolate, stirring until melted. Add vanilla and stir until glaze is
smooth. Cool to room temperature. Pour glaze over top of cheesecake
and refrigerate until ready to serve. Creme de Colorado Cookbook
(1987) From the collection of Jim Vorheis
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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