-NORMA WRENN NPXR56B-
1 1/2 c Gingersnap crumbs 2 ts Almond extract
1/4 c Butter; melted 2 ts Vanilla extract
24 oz Cream cheese; softened 6 oz Semisweet chocolate morsels
1 c Sugar 3 tb Butter; melted
3 Eggs
Combine crumbs and melted butter; press firmly into the bottom of a
9-inch springform pan. Set aside. Beat cream cheese until light and
fluffy. Gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add almond and vanilla flavorings;
beat until smooth. Pour batter into prepared pan. Bake at 350 degrees
for 45 minutes or until cheesecake is almost set. Turn oven off, and
partially open oven door. Leave cake in oven to cool completely.
Chill 8 hours. Combine chocolate and butter in top of a double
boiler; bring water to a boil. Reduce heat to low; cook until butter
and chocolate melt. Let cool slightly. Remove from pan. Spread
chocolate mixture over cheesecake.
SOURCE: Gary Sawyers; Cooking with Class; Frederick Community
College; Frederick, Maryland; America’s Best Recipes; A 1988 Hometown
Collection; Oxmoor House.
Yields
12 servings
