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Use a vegetable peeler to carefully peel thin strips of chocolate into curls to top this cheesecake.
Heat oven to 350°F.
Combine cookie crumbs and butter in bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 10 minutes.
Melt morsels in bowl on Medium-high (70% power) 1 minute; stir. Continue microwaving, stirring often, 1-2 minutes or until smooth. Cool 15 minutes or to room temperature.
Combine sugar, cream cheese and vanilla in bowl. Beat at high speed, scraping bowl often, until smooth. Add eggs; mix well. Gradually beat in melted white morsels.
Spread mixture over hot, partially baked chocolate crust. Continue baking 40-50 minutes or until just set 2 inches from edge of pan. Cool in pan on cooling rack. Loosen sides of cheesecake by running knife around inside of pan. Cover, refrigerate until firm. Remove side of pan.
Sprinkle chocolate curls over cheesecake before serving.
Recipe and photo courtesy of NESTLÈ® USA.
Dietary Fiber: 0g
It says not to grease the bottom of the springform pan, I would rub some butter on the bottom so the crust edges don't stick when removing pieces of the cheesecake.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/448
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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