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 temperature,
           - 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" 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" hot
  water to larger pan.

  Bake until center is just set and top appears dull, 60 to
  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.

  Recipe by Sue Gronholz, Beaver Dam, Wisconsin

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

  Uncle Dirty Dave's Archives

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