Chocolate Lover's Cheesecake

Casa Garden Restaurant
2760 Sutterville Road
Sacramento, CA 95820
(916) 452-2809

Number of Servings
16

Ingredients
Crumb Crust

• 1 1/2 cups crushed chocolate wafer cookies
• 1/3 cup unsalted butter melted
  

Filling

• 12 oz. semi-sweet chocolate chips
• 1 lb cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 6 Tbs unsalted butter, at room temperature
• 2 tsp vanilla extract
• 1 cup walnuts, chopped
• 1 1/4 cup heavy cream, whipped to soft peaks

Chocolate Glaze

• 4 oz semisweet chocolate chips
• 2 Tbs. Milk

Raspberry Sauce

• 1/4 cup orange juice
• 5 tsp sugar
• 1 Tbs. Raspberry preserves
• 10 oz. frozen raspberries thawed
• 2 Tbs. Triple Sec (optional)

Instructions
Crumb Crust
Preheat oven to 300 degrees. Spray a 10-inch spring form pan with non-stick pan release. In a medium bowl, combine the cookie crumbs with melted butter. Press the mixture into the bottom of the prepared pan. Bake at 300 degrees for 10 minutes. Cool completely before filling.

Filling
Melt chocolate chips in the top of a double broiler. Mix cream cheese, sugar, butter and vanilla in electric mixer until smooth. Mix in melted chocolate chips and stir in nuts. Fold in whipped cream, by hand. Pour into a 10" spring form pan and chill.

Chocolate Glaze
Over low heat in saucepan, melt together 4 oz semi-sweet chocolate chips and 2 tablespoons milk. Stir to blend. Cool slightly. Spread over cheesecake. Chill until firm. Release cake from sides of pan with a sharp knife and remove ring. Cut into 16 slices. Decorate piece with a dollop of whipped cream, mint leaves and fresh raspberries.

Raspberry Sauce
Puree all ingredients in blender or food processor. Pour through strainer, if desired, to remove seeds.

Suggestions
Decorate piece with a dollop of whipped cream, mint leaves and fresh raspberries.