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Recipe for "cheesecake-2"

NAME

     CHEESECAKE-2 - Picture-perfect chocolate cheesecake
     You may have seen this on the cover  of  a  recent  magazine
     when you were standing in the grocery line.  It makes a very
     rich, truly decadent chocolate cheesecake.

INGREDIENTS (Makes 16 servings)

     200 g     chocolate wafers finely crushed.
     75 g      butter, melted
     700 g     cream cheese, at room temperature
     200 g     granulated sugar
     175 g     semisweet chocolate, melted and cooled
     20 g      white flour
     3         large eggs
     30 ml     heavy cream
     10 ml     vanilla
     250 ml    sour cream
     10 ml     vanilla
     20 g      granulated sugar

PROCEDURE

          (1)  Preheat oven to 200 deg. C.  Mix  chocolate  wafer
               crumbs and butter.  Press firmly onto bottom and 5
               cm up the sides of an ungreased, 25-cm  springform
               pan.
          (2)  Bake the crust for 10 minutes.  Remove  from  oven
               and  place  on rack to cool.  Reduce oven tempera-
               ture to 150 deg. C.
          (3)  Using an electric mixer, beat the cream cheese  in
               a large bowl until it is smooth.
          (4)  Add sugar, chocolate, and flour. Beat again, until
               the mixture is well blended and fluffy.
          (5)  Add eggs, one at a time, beating again after  each
               egg is added.
          (6)  Beat in the cream and vanilla.
          (7)  Pour mixture into the cooled crust.  Place on mid-
               dle  rack  in  oven and bake for 60 to 65 minutes,
               until filling is set.  Remove from oven  and  cool
               on rack.
          (8)  Blend sour  cream,  vanilla,  and  sugar  together
               until  well  mixed.   Spread  over  top  of cooled
               cheesecake.  Chill several hours or overnight

NOTES

     A chocolate wafer is a crisp chocolate  cookie  about  three
     inches  in  diameter  and  an eigth of an inch thick. If you
     can't find them, you can substitute any kind of dry  crunchy
     chocolate-flavored cookie.
     You can make the crust and filling in a  food  processor  if
     you have one.  It makes it a lot easier.

RATING

     Difficulty: moderate.   Time:  30  minutes  to  prepare,  70
     minutes to cook, several hours to chill.  Precision: measure
     carefully.

CONTRIBUTOR

     Jonathan Hue
     LMSC-Mechanisms & Servo Systems, Sunnyvale, CA
     {amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon