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1 Cake
suggest servings
| Crust | |||
| 2 1/2 | cups | chocolate wafer crumbs | |
| 1/3 | cup | butter | or margarine, melted |
| 1/2 | cup | sugar | |
| Filling | |||
| 8 | ounces | chocolate, semisweet | semisweet, cut into 1/2 inch cubes |
| 1/4 | cup | coffee | hot and strong |
| 8 | ounces | cream cheese | cut 1 inch cubes |
| 8 | ounces | sour cream | |
| 1 | cup | sugar | |
| 2 | large | eggs | |
| 2 | tablespoons | cream | whipping |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | liqueur | raspberry |
Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press in bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside.
Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl. Pour mixture into prepared crust, and bake at 350-degrees for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan.
| % Daily Value* | |
| Total Fat 51.0g | 79% |
| Saturated Fat 31.0g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 240mg | 80% |
| Sodium 349mg | 15% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 75.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 36% | Vitamin C | 1% | |
| Calcium | 14% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
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