Ingredients
1-1/2 cups
cream-filled chocolate sandwich cookie crumbs
1/4 cup butter,
melted
4 packages (8 ounces
each) cream cheese, softened
1-1/4 cups sugar
1-1/2 teaspoons
vanilla extract
4 eggs, lightly
beaten
TOPPING:
1 package (10 to 12
ounces) vanilla or white chips
3 tablespoons
shortening, divided
2 cups (12 ounces)
semisweet chocolate chips
1 purchased frosted
brownie with walnuts
Rosebud and sprig of
flowering thyme
Directions
In a large bowl,
combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in.
springform pan. Cover and refrigerate for 30 minutes.
In another large
bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on
low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 350° for
50-60 minutes or until center is almost set. Cool on a wire rack for 10
minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight.
In a microwave, melt
vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over
cheesecake. Chill until firm.
Set aside three
chocolate chips for shirt buttons. Melt remaining chocolate chips and
shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake,
leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons.
Shape brownie into a bow tie; position above buttons. Create a boutonniere from
the rosebud and thyme; place on tux. Yield: 16 servings.
Editor's Note: Verify
that flowers are edible and have not been treated with chemicals. This recipe
was prepared with a Little Debbie fudge brownie with walnuts.
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