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Death By Chocolate Cheesecake

Crust: 12 Oreo cookies crushed into fine crumbs

Filling:
1½ lbs. cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
6 oz. melted semi sweet chocolate
½ cup mini chocolate chips

Topping:
1 cup whipping cream (divided)
4 oz. semi sweet chocolate
4 oz. white chocolate

Preheat oven to 325 degrees.

Press cookie crumbs into the bottom of a lightly greased cheesecake pan and place in the freezer.

In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs one at a time. Blend in the sour cream. Scrape the sides of the bowl and add the melted chocolate. Mix just until blended. Fold in mini chocolate chips. Pour over frozen crust and bake for 90 minutes or until the center is set.

Let cool to room temperature and then refrigerate overnight (or at least 4 hours).

When ready to serve, heat ½ cup of the whipping cream to a simmer in a small sauce pan. Remove from heat and add the semi sweet chocolate. Stir until all of the chocolate has melted into the cream. Let cool slightly and pour over cheesecake. Return cheesecake to fridge. In a separate saucepan, add remaining cream and repeat with the white chocolate. Drizzle white chocolate in swirls over entire cheesecake.

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Mojito Cheesecake

Crust: 1 ½ cups vanilla wafer cookie crumbs
¼ cup unsalted butter, melted

Filling: 2 lbs. cream cheese, softened
1½ cups sugar
4 eggs
¼ cup Bacardi Limon rum
Juice of 1 lime
1 tsp lime zest
1 tsp fresh mint, chopped

Preheat oven to 350 degrees.

Combine cookie crumbs and butter. Press into the bottom of lightly greased cheesecake pan and place in the freezer.

In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs one at a time. Scrape the sides of the bowl and add lime juice and rum. Mix just until blended. Fold in lime zest and mint. Pour over frozen crust and bake for 45-55 minutes or until the center is set and top is light brown.

Let cool to room temperature and then refrigerate overnight (or at least 4 hours). Garnish with lime slices and mint leaves.