Piece of Cake.

Cheesecake that is.

Double-Chocolate Cheesecake to be exact.

Some of my high school friends that live in Montgomery have invited husband and I over to eat dinner. So, being the southern young lady that I am, I offered to bring dessert. I found this recipe in my Cooking Light magazine on a Philadelphia Cream Cheese ad...ironically, it is NOT "light"...which means it is SURE to be tasty!

Let's get started...


Crush 18 Oreos.




Pour 2 Tbsp melted butter.




Press Oreo/Butter mixture into 9" springform pan. Bake at 325 for 10 min.



Mix 4 blocks Cream Cheese, 1 C Sugar, 2 Tbsp Flour, & 1 tsp Vanilla.



Heat 8 oz. semi-sweet morsels in a "double boiler"...




Until melted.




Add melted morsels into cream cheese mixture.




Mix. Then add 4 eggs one at a time while mixing.




Pour over crust and bake.



Done baking. Into the fridge for 4 hours. It will fall....Don't remove the springform!!!



Meanwhile in the backyard....the cows are getting rained on.



Four hours later. Remove springform--ring and bottom.
Move to cake stand. Sprinkle powdered sugar.



Enjoy!

 
Complete Recipe:

Double Chocolate Cheesecake

18 Oreos, finely crushed
2 Tbsp butter or margarine, melted
4 8 oz. packages of PHILLY Cream Cheese, softened
1 C sugar
2 Tbsp flour
1 tsp vanilla
8 oz. semi-sweet chocolate morsels, melted, cooled slightly
4 eggs
1 Tbsp powdered sugar

Heat oven to 325. Mix Oreo crumbs and melted butter; press into bottom of 9" springform pan. Bake 10 min. Beat cream cheese, sugar, flour, and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each egg until blended. Pour over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refridgerate 4 hours. Sprinkle with powdered sugar before serving.

On a side note, this post could be retitled: "Ways I continue to sabatoge my weightloss efforts."