MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mudslide Cheesecake
Categories: Cakes, Chocolate, Dairy, Booze, Cheese
Yield: 16 servings

1 c Chocolate wafer crumbs
3 tb Sugar
2 tb Butter; melted

MMMMM--------------------------FILLING-------------------------------
1 c Semisweet chocolate chips
32 oz Cream cheese; softened
1 1/2 c Sugar
4 tb A-P flour
4 lg Eggs; room temp, lightly
- beaten
2 ts Vanilla extract
2 tb Coffee liqueur
3/4 c Irish cream liqueur

MMMMM--------------------------GANACHE-------------------------------
1/2 c Semisweet chocolate chips
1/4 c Heavy whipping cream

Set oven @ 325┬║F/165┬║C.

Wrap a double thickness of heavy-duty foil (about 18"
square) around a greased 9-in. springform pan. Mix
cookie crumbs and sugar; stir in butter. Press onto
bottom of prepared pan.

To prepare filling, microwave chocolate chips on high
until melted, about 1 minute. Beat cream cheese and
sugar until smooth. Add flour; mix well. Add eggs and
vanilla; beat on low speed just until blended. Measure
out 2 cups batter, and stir in coffee liqueur; add
melted chocolate chips and stir until blended. Pour over
crust. Add Irish cream liqueur to remaining batter;
spoon over chocolate layer. Place springform pan in a
larger baking pan; add 1 in. hot water to larger pan.

Bake until center is just set and top appears dull,
60-75 minutes. Remove springform pan from water bath.
Cool cheesecake on a wire rack 10 minutes. Loosen side
from pan with a knife; remove foil. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled.

For ganache, microwave chocolate chips and whipping
cream on high until chips melt; cool slightly. Remove
rim from pan; spread ganache on chilled cheesecake.

Sue Gronholz, Beaver Dam, Wisconsin

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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