Shelly's Recipe

TRIPLE CHOCOLATE CHEESECAKE

Category: Cheesecake

1/4 cup sugar
1 tbsp stick margarine
1 tbsp egg white
1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)
Vegetable cooking spray
3 tbsp dark rum
3 (1 oz) squares semisweet chocolate
1/4 cup chocolate syrup
1 (8 oz) block nonfat cream cheese, softened
1 (8 oz) block Neufchatel cheese, softened
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup sour cream
1 tbsp sugar
2 tsp unsweetened cocoa
Chocolate curls (optional)

Preheat oven to 350. Place first 3 ingredients in a bowl; beat at until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350 for 10 minutes; let cool on a wire rack.

Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.

Preheat oven to 300. Place cheeses in a large bowl; beat until smooth. Add 1 cup sugar, 2 tbsp cocoa, vanilla, and salt; beat until smooth. Add rum mixture; beat well-blended. Add eggs, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 300F for 40 minutes or until almost set. Combine sour cream, 1 tbsp sugar, and 2 tsp cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with chocolate curls, if desired.

FROSTY CHOCOLATE CHIP PIE
1 cup dark chocolate chips or semi-sweet chocolate chips
1/3 cup milk
1 (3 oz) pkg cream cheese, softened
2-1/2 cups frozen whipped topping, thawed
1 baked 8-inch pie crust, cooled or pkgd crumb crust
Additional whipped topping
Fresh fruit, sliced

Combine chocolate chips and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Beat in cream cheese with whisk or spoon until mixture is well blended and smooth. Cool just to room temperature. Gently fold 2-1/2 cups whipped topping into chocolate mixture; spoon into crust. Cover; freeze until firm. Garnish with whipped topping and fruit.