Jack Daniels Upside Down Double Chocolate Cheesecake

I haven’t tried this one yet, but it sounds wonderful! It was in
yesterday’s Daily News food section.

Jack Daniel’s Upside Down Double Chocolate Cheesecake **

In microwave-safe glass bowl, melt chocolate chips with milk in
microwave oven on high (100%) power 1 to 1 1/2 minutes or until
smooth when stirred. Set aside.

Meanwhile, in large bowl of electric mixer, beat cream cheese and
sugar until smooth. Beat in eggs until well blended. Beat in melted
chocolate mixture and whiskey until thoroughly blended. Spoon into
buttered 9-inch springform pan.

Bake in preheated 400-degree oven 15 minutes; reduce oven temperature
to 350 degrees and continue baking 15 minutes.

Remove from oven and carefully spoon on Fudge Brownie Batter evenly,
starting at edges and working toward center. Return to 350- degree
oven and bake another 35 to 40 minutes or until toothpick inserted in
center comes out almost clean. Cool completely; refrigerate until
thoroughly chilled.

Remove sides of pan from cake. Spread Chocolate Ganache evenly over
top of cake. Return to refrigerator and chill until ganache is set.
Makes 1 cheesecake, 10 to 12 servings.

Fudge Brownie Batter In large microwave-safe glass bowl, combine 2
squares (1 ounce EACH) unsweetened chocolate with 1/2 cup (1 stick)
butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until
smooth when stirred. Beat in 2 eggs, 1 cup sugar and 1 teaspoon
vanilla until thoroughly blended. Stir in 1/2 cup flour, blending
well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly
over partially baked cheesecake.

Chocolate Ganache In large microwave-safe glass bowl, combine 1 1/2
cups chocolate chips and 1/3 cup whipping cream. Microwave on high
(100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in
2 tablespoons Jack Daniel’s whiskey and 2 tablespoons corn syrup.
Refrigerate until mixture thickens to spreading consistency. Spread
evenly over top of brownie topped cheesecake.