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Print this Recipe    Chocolate 21

Double Chocolate Cheesecake

1/2 cup chocolate cream wafers (1/2 pkg), crumbled
1/4 cup butter, melted
1/2 cup macadamia nuts

3 8-oz pkgs cream cheese
1 cup sugar
4 eggs
8 1-oz squares semisweet chocolate OR
12 ounces semisweet chocolate chips
2 teaspoons vanilla extract

2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

1.5 oz Hershey Bar, frozen

Roll out chocolate cream wafers on wax paper. Mix crumbled wafers,
butter and nuts in the bottom of a 10" spring form pan. Using a
piece of wax paper, press mixture evenly in the bottom of the pan.
Place pan in refrigerator or freezer while preparing the filling.

Preheat oven to 350 degrees. In a large bowl beat cream cheese
until fluffy. Gradually add sugar. Beat in eggs one at a time
until well blended. Stir in chocolate and vanilla. Mix well.
Pour on top of prepared crust and bake 50 minutes. Remove from
oven. Turn oven off and close door.

Combine sour cream, sugar and vanilla. Spread over cheesecake.
Return to oven, but do not reheat oven. Leave in warm oven for 10
minutes with the door closed. Open door and leave cake in oven
for an additional 20 minutes. Remove cake from oven. Allow cake
to cool on wire rack.

Freeze Hershey bar. When cake is cooled, shave frozen chocolate
on top of cake. Refrigerate overnight.


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