NORMA WRENN NPXR56B
1 1/2 c Gingersnap crumbs
1/4 c Butter; melted
24 oz Cream cheese; softened
1 c Sugar
3 Eggs
2 ts Almond extract
2 ts Vanilla extract
6 oz Semisweet chocolate morsels
3 tb Butter; melted
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.
From
Yields
12 Servings
