Chocolate Crumb Pie Crust (recipe to follow)
8 oz. (8 squares) semisweet chocolate
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
3 Tbs. all-purpose flour
1 cup heavy cream
1 tsp. vanilla or almond extract
Preheat oven to 350º.
Prepare crust according to directions.
Lightly grease 9-inch spring-form pan and press crust mixture onto bottom and 1 inch up sides of pan.
Bake for 8-10 minutes.
Remove pan from oven and cool completely on wire rack.
Melt chocolate, remove from heat, and set aside to cool.
Place cream cheese and sugar in mixer bowl and beat until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add flour and beat until thoroughly combined.
Stir in reserved chocolate and beat until thoroughly blended.
Add cream and vanilla and beat about three minutes until thoroughly combined.
Pour over cooled crust and bake in preheated oven 60 minutes.
Turn off oven and leave cake in closed oven 1 hour.
Remove cake from oven and cool completely on rack.
Cover and refrigerate until ready to serve.
Run knife around edge of cake and remove side of pan. (Impatient me will probably skip the refrigerate part! Gosh, I’ve already waited like 2+ hours!)
Chocolate Crumb Pie Crust
1-1/2 cups finely crushed chocolate wafers
3 Tbs. sugar
1/2 tsp. cinnamon
1/3 cup unsalted butter, melted
Preheat oven to 350º.
Combine crushed wafers, sugar, and cinnamon in bowl.
Add butter and stir until well combined.
Press crumb mixture onto bottom and partly up sides of lightly greased 8-inch or 9-inch pie plate or spring-form pan. Flatten to even thickness with back of a spoon.
Bake in preheated oven 8-10 minutes.
Cool completely before filling.
Use as base for cheesecake or fill with ice cream, chocolate mousse, or other pie filling.
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