---------- Recipe via Meal-Master (tm) v8.05

     Title: Spotted Chocolate Cheesecake w/Lychee Love Liquid
Categories: Desserts, Chocolate
     Yield: 12 Servings

          CRUST:
     3 tb Butter, melted
 1 1/2 c  Oreo cookie crumbs
          FILLING:
     2 lb Deli cream cheese
     1    Tub mascarpone cheese
     1 c  Granulated sugar
     1 ts Vanilla
     8    Eggs
          10 oz. semisweet chocolate,
          -melted
          LYCHEE LOVE LIQUID:
          8 oz. cleaned, pitted lychee
          -fruit
          Juice of 1 lemon

 To make crust, melt butter, blend with cookie crumbs
 and press over bottom and slightly up sides of a
 greased 10 inch springform pan.  Chill.

 To make filling, cream the cheeses on slow speed of
 mixer, then add sugar. Blend until smooth, add
 vanilla.  Beat in eggs one at a time.  Remove
 one-third of the cheese mixture, set aside.

 Add warm, not hot, melted chocolate to remaining
 cheese mixture. Pour into springform pan.  Transfer
 reserved cheese mixture into piping bag.  Place tip
 well into chocolate cheese mixture and squeeze a large
 even dot in center.  Continue making smaller dots in
 batter around cake and rim.  Bake in a 250F oven for 1
 1/2 hours or until firm in center.  Chill.

 To make lychee sauce, blend lychee fruit and lemon in
 food processor until smooth.  Serve each slice
 surrounded by a pool of sauce.  Makes 12 to 16
 servings.  Typed in MMFormat by [email protected]
 Source: The Restaurant at the CN Tower Toronto Star
 Magazine.

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