*  Exported from  MasterCook  *
 
                         CHOCOLATE CHUNK CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
                         -----CRUST-----
    1       c            All-purpose flour
      1/2   c            Granulated sugar
    6       tb           Unsalted butter *
      1/2   c            Chopped walnuts
    3       oz           Chopped bittersweet or
                         -semisweet chocolate
    1                    Egg yolk
    1       tb           Whipping cream
                         Vegetable oil
                         -----FILLING-----
    2       lb           Cream cheese, softened
    1       c            Firmly packed brown sugar
    5                    Eggs, at room temperature
      3/4   c            Sour cream
    3       tb           All-purpose flour
    1       t            Vanilla
      1/8   ts           Almond extract
    4       oz           Bittersweet or semisweet
                         -chocolate, chopped
                         -----TOPPING-----
    1       c            Sour cream, softened
      1/3   c            Firmly packed brown sugar
                         -----GLAZE-----
      1/2   c            Whipping cream
    3       oz           Bittersweet or semisweet
                         -chocolate, chopped
 
   * chilled and cut in small cubes
   
   To make crust: Preheat the oven to 350 degrees.
   
   Mix flour and sugar, and cut in the butter until the
   mixture resembles coarse crumbs. Add the nuts and
   chocolate.
   
   In a separate bowl, mix the egg yolk and cream. Add to
   the crumb mixture and stir until moistened.
   
   Oil a 10-inch springform pan. Pat the mixture into the
   bottom of the pan. Bake for 15 minutes. Cool.
   
   Reduce oven temperature to 325 degrees.
   
   To make filling: Using an electric mixer, beat the
   cream cheese and sugar until fluffy. Add the eggs, one
   at a time, beating well after each addition. Beat in
   the sour cream, flour, vanilla, almond extract and
   chopped chocolate. Pour into crust- lined pan and bake
   for 1 hour or until center moves slightly.
   
   To make topping: Mix sour cream with brown sugar and
   pour over cheesecake. Return to oven and bake 15
   minutes longer. Cool completely, then refrigerate
   overnight.
   
   To make glaze: Heat the whipping cream over medium
   heat, add the chopped chocolate and stir until smooth.
   Cool to room temperature, then drizzle over cheesecake.
   
   From Lakehouse Restaurant, Lake Oswego.
   
   From the Oregonian FOODday, 1/5/93.
   
   Posted by Stephen Ceideburg
  
 
 
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