Shelly's Recipe

PEACH-FILLED CHEESECAKE WITH CHOCOLATE-COOKIE CRUST

Category: Cheesecake

For the peach mixture
12 ounces frozen peaches, partially thawed
2 tablespoons cornstarch or arrowroot
1/2 cup sour cream (to be added later)
Chocolate crust
9-ounce package chocolate wafers
1/2 cup unsalted butter, melted

Cheesecake
8 ounces cream cheese, room temperature, cut into pieces
8 ounces Neufchatel cheese, room temperature, cut into pieces
1 1/2 cups granulated sugar
4 large eggs
1 1/2 cups sour cream
3 tablespoons cornstarch or arrowroot
1 teaspoon vanilla extract

Topping
Fresh red raspberries
Grated chocolate
Preheat the oven to 325 degrees.

In a medium saucepan, combine the peaches and cornstarch or arrowroot. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook for 1 minute, then remove saucepan from the heat. Cool 10 minutes in the saucepan, then cover and refrigerate.

For the chocolate crust: In a food processor, pulse the chocolate wafers until very finely chopped. Add the melted butter and process just until combined.

Press crumb mixture into bottom of a 9-inch springform pan.

For the cheesecake: In a large bowl of an electric mixer, beat the cream cheese and Neufchatel cheese until creamy. Beat in the sugar. Scrape bowl.

Add the eggs one at a time, beating just to combine. With mixer on low, stir in the sour cream, cornstarch and vanilla to blend.

Remove saucepan of peaches from the refrigerator and blend in sour cream.

Spread half of the cheesecake batter over prepared crust. Spoon peaches evenly over cheesecake batter in pan, then top with remaining batter.

Bake for 62 to 75 minutes, or until center appears nearly set. (Center will still juggle, but will not be liquidy.) Let the cheesecake cool in oven with the door closed for 11/2 hours. Remove from the oven and cool pan completely on wire rack. Cover loosely with wax paper and refrigerate overnight.

When ready to serve, run a knife around inside edge of pan and carefully remove the springform sides. Garnish each slice with some red raspberries and grated chocolate. Serves 12 to 14.