"ypauls" > wrote in message
...
> It sounds divine...
> Can we have the full recipe?
>

Sure. It is my basic mix inspired by "Mother Wonderful's
Cheesecake Recipes" (Myra Chanin), an old classic...

Oven at 350

Crust: 1/4 lb butter melted, 2C fine Goteborg Ginger Snaps,
2T sugar mixed and lining a 10" cheesecake pan, chill while:

2 lb cream cheese, 1.25 C sugar, blend until soft, add 4 oz
melted chocolate (Lindt, ScharffenBerger, Valrhona...70 to
75 % creates a good flavor), 2 T of the flavoring (Kahlua or
Irish Mist or Tia Maria or even freshly made and cooled
espresso), a pinch of salt, beat lightly, beat in 4 lg eggs
at low speed until just incorporated. Into the pan, bake
for 40 min or until just jiggly on top. Let sit 10 min then
either put into fridge or top:

Mother Wonderful tops her cheesecakes: 2 C sour cream,
1/4 C sugar, 1 t flavor used in the cake or rum perhaps, mix,
spread evenly over hot cake, put back in oven for 10 min, then
immediately into fridge to cool. I don't bother with the topping,
unless it is for show.

pavane