-----CHOCOLATE TOPPING-----
4 oz German sweet chocolate
1 t Butter
2 tb Whipping cream
1 c Pecans -- toasted, chopped
Preheat oven to 450°. Place cookies in resealable
plastic bag. Squeeze out excess air; seal bag tightly.
Roll over cookies with rolling pin until finely
crushed. Combine cookie crumbs and butter in medium
bowl; press onto bottom of 9-inch springform pan. Beat
cream cheese in large bowl until creamy. Add sugar,
flour, salt and vanilla; mix well. Add eggs, one at a
time, beating well after each addition. Blend in
cream. Pour over crust. Bake 10 minutes.
Reduce oven temperature to 200°. Continue baking
cheesecake 35-40 minutes or until set. Loosen cake
from rim of pan; cool before removing rim of pan.
Prepare Caramel Topping and Chocolate Topping. Drizzle
over cheesecake. Refrigerate cheesecake. Sprinkle with
pecans just before serving.
Caramel Topping. Combine ingredients in small
saucepan; stir over low heat until smooth.
Chocolate Topping. Combine ingredients in small
saucepan; stir over low heat until smooth.
Decadent Cheesecakes from Cooking Class Magazine,
March 1993.
