|
|
Instructions |
|
|
|
Spray bottom and sides of a 8 inch spring form pan. Line bottom with parchment.
|
|
|
|
In a med bowl stir together crumbs and melted butter. Press into bottom of spring form pan. Cover and refrigerate for at least 1 hour.
|
|
|
|
In a med deep bowl whip the whip cream to stiff peak. Chill till ready to combine. Melt chocolate. I used a double boiler. Some microwaves have a melt choc cycle. Let cool slightly before using.
|
|
|
|
In a lg bowl beat cream cheese with br sugar and vanilla on med until well blended and perfectly smooth. Add liqueur if using and beat again. Add the cooled choc and beat till well blended. Fold in whipped cream with a spatula. Do not use the mixer for this step. It might take 100 folds to incorporate all of it. (took exactly 100 folds till I was happy) Stick with me it is worth it. Spoon choc mixture over crust. Smooth top. cover and chill at least 4 hrs. You can make day ahead. Garnish and serve. I think this would make great 2 bite cheesecake pops on a stick. Dipped in a ganache and garnished.
|
|
|
|
Originally Submitted
4/4/2018
|
