Cheesecake with Peppermint-Chocolate Sauce
- Cheesecake
- 1-1/2 qt. graham cracker crumbs
- 1 cup sugar
- 1-3/4 cups unsalted butter, melted
- 4 tubs PHILADELPHIA Cheesecake Batter, slacked for 1 hour
- Peppermint-Chocolate Sauce
- 1 qt. BAKER'S Bittersweet Chocolate, finely chopped
- 3-1/2 cups water
- 1-1/2 cups sugar
- 1/2 cup light corn syrup
- 1-1/3 cups unsweetened cocoa powder
- 2 Tbsp. peppermint extract
- Cheesecake: Combine cracker crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
- Bake in 325 degrees F standard oven 10 min.
- ; cool.
- Stir cheesecake batter in each tub until creamy; pour over each crust.
- Bake as directed on tub; cool completely.
- Refrigerate several hours or until chilled.
- Cut each cheesecake into 12 slices.
- Peppermint-Chocolate Sauce: Place chopped chocolate in large heat proof bowl.
- Bring water, sugar and corn syrup to boil in saucepan on medium heat.
- Remove from heat.
- Whisk in cocoa powder.
- Pour over chopped chocolate; stir until melted.
- Cool.
- Stir in extract.
- For each serving: Top 1 Cheesecake slice with 2 Tbsp.
- Peppermint-Chocolate Sauce.
graham cracker crumbs, sugar, unsalted butter, batter, chocolate sauce, s bittersweet chocolate, water, sugar, light corn syrup, cocoa, peppermint
Taken from www.kraftrecipes.com/recipes/cheesecake-peppermint-chocolate-sauce-137378.aspx (may not work)