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Print this Recipe    Chocolate 24

Double Chocolate Whiskey Cheesecake
10 to 12 servings

1 cup semisweet chocolate chips
1/3 cup milk
3 8-oz packages cream cheese, room temperature
1 cup sugar
4 eggs
2 Tbsp Jack Daniel's whiskey

1 1/2 c chocolate chips
1/3 c whipping cream
2 tb Jack Daniel'S Whiskey
2 tb corn syrup

2 oz plain chocolate
4 oz butter
2 md eggs
1 c sugar
1 ts vanilla
1/2 c flour
1/4 c walnuts; optional

In microwave-safe glass bowl, melt chocolate chips with milk in
microwave oven on high (100%) power 1 to 1 1/2 minutes or until
smooth when stirred. Set aside.

Meanwhile, in large bowl of electric mixer, beat cream cheese and
sugar until smooth. Beat in eggs until well blended. Beat in melted
chocolate mixture and whiskey until thoroughly blended. Spoon into
buttered 9-inch springform pan.

Bake in preheated 400-degree oven 15 minutes; reduce oven temperature
to 350 degrees and continue baking 15 minutes.

Remove from oven and carefully spoon on Fudge Brownie Batter evenly,
starting at edges and working toward center. Return to 350- degree
oven and bake another 35 to 40 minutes or until toothpick inserted
in center comes out almost clean. Cool completely; refrigerate
until thoroughly chilled.

Remove sides of pan from cake. Spread Chocolate Ganache evenly over
top of cake. Return to refrigerator and chill until ganache is set.
Makes 1 cheesecake, 10 to 12 servings.

In large microwave-safe glass bowl, combine chocolate with butter.
Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth
when stirred. Beat in eggs, sugar and vanilla until thoroughly
blended. Stir in flour, blending well. Stir in chopped walnuts,
if desired. Spread evenly over partially baked cheesecake.

In large microwave-safe glass bowl, combine chocolate chips and
whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes
or until smooth when stirred. Stir in Jack Daniel's whiskey and
corn syrup. Refrigerate until mixture thickens to spreading
consistency. Spread evenly over top of brownie topped cheesecake.

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