Post by missy dunlap on Dec 22, 2008 22:47:00 GMT -6
CHEESCAKE CANADA:
1 ½ cups Caramel Delites (finely crumbled)
6 tbsp. butter (melted)
12 oz. cream cheese (room temperature)
1 cup sugar
2 tsp. flour
1 pinch of salt
1 cup sour cream
4 oz. chocolate syrup
1 tbsp. cocoa
2 eggs, separated
1 egg, whole
1 tsp. lemon juice
1/8 tsp. cream of tartar
Crumb Crust:
Add butter to crushed cookies and blend well. Grease a 9" spring form pan. Press crumb mixture onto bottom and sides. If desired, you can use about 2 pkgs. of whole caramel delites to line the bottom and sides of the pan. Place the chocolate side of the cookie towards the side facing the cream cheese filling.
Filling:
Beat cheese, sugar, flour and salt on medium until smooth. Add sour cream, chocolate syrup, cocoa, 2 egg yolks, 1 whole egg, lemon juice and vanilla. In separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Fold into cheese mixture. Pour into crust. Bake in preheated 325° oven for 1 hour, until center is set and jiggles when rack is gently moved. Take out of oven and let sit at room temp for 2 hours. Refrigerate 8 hours. Remove pan sides. Beat cream until soft peaks form. Spread over cheesecake.