November 6, 2010

Black Bottom Cheesecake

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

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

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.

Makes 14 to 16 servings

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