August 17 - This one's for Haley
Chocolate Surprise Cheesecake
Preheat oven to 350.
1 stick butter
1 C finely ground chocolate wafer (or animal cracker) crumbs
1 C chopped pecans
1/4 C sugar
Melt butter, combine with rest of ingredients in food processor until thoroughly blended. Press small amounts of crust bit by bit all the way up the sides of an ungreased 10" springform pan, then press the rest on the bottom of the pan.
Place springform pan on a cookie sheet, or wrap piece of aluminum foil around the bottom of the pan to keep butter from melting and starting a fire in the bottom of the oven. (It really does happen - believe me!)
5 oz dark chocolate (bar or bits); 3 oz melted, 2 oz chopped (you'll need 1 more oz for glaze)
5 oz peanut butter bits; 3 oz melted, 2 oz whole (you'll need 1 more oz for glaze)
4 8 oz packages (2 lbs total) cream cheese
1 1/2 C sugar
1 1/2 T rum
Pinch of salt
4 large eggs
Melt 3 oz each of the dark chocolate and peanut butter bits separately and reserve each.
In a mixer, whip cream cheese on highest speed for 5 min, then add sugar and whip 2 more min. Blend in rum and salt, then add eggs one at a time, keeping mixer on lowest setting. Mix just until each egg has been incorporated. Remove 2 C of batter and reserve.
To the remaining batter add the 3oz of melted peanut-butter bits and mix well. Fold in the 2 oz of whole bits, then pour batter into springform pan.
Without cleaning mixer or bowl, add the reserved 2 C of batter and 3 oz of melted chocolate and mix well. Fold in the 2 oz chopped chocolate (or whole bits) and spread on top of the peanut butter batter. Swirl a knife through the batter if you want a marbled effect instead of layers.
Bake in a preheated oven 40-45 minutes; the edges will be set but the middle will be Jello-y. Remove from oven and let stand on router for 10 minutes while you prepare the glaze.
Sour Cream Glaze
2 C sour cream
1/4 C sugar
1 tsp rum
1 oz chocolate, melted
1 oz peanut butter chips, melted
Combine sour cream, sugar and rum with a plastic spatula in a plastic bowl. Spread evenly on the baked filling and return to 350 oven for 10 minutes. Remove from oven and drizzle chocolate and peanut butter bits on the crust.
Place immediately in refrigerator to cool; chill several hours. Before serving, let cheesecake stand at room temperature for 10 minutes.
Will keep at least a week refrigerated - if it's not eaten first.