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PR & Media Relations in Spanish - Website positioning



1-1/4 cups chocolate wafer crumbs (about 18 wafers)

2 tbsp. sugar

3 tbsp. melted butter or margarine


2 (250 g or 8-oz) packages cream cheese

1 (125 g or 4-oz) package cream cheese

1 cup sugar

1/4 cup cocoa

2 tsp. vanilla

1 cup whipping cream

3 medium eggs

1 (19-oz.) can cherry pie filling

2 tbsp. chocolate cherry liqueur (optional)

2 tbsp. sugar

1/2 tsp. vanilla

1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.

Press into bottom of 9 inch spring form pan. Bake in moderate

oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature

to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl

at medium speed until creamy. Gradually beat in the one cup of

sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat

until smooth. Pour over chocolate crust. Bake in slow oven, 300

degrees, about one hour until center of cake is firm. Remove

from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour

over cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl.

Whip until stiff. Spoon onto cake, covering evenly. Chill

several hours before serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This

cheesecake freezes well.

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