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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From I *heart* cheesecake cookbook. Haven't tried it yet, but it sounds yummy! I actually have no idea what size the envelope of whipped topping mix is, I just filled something in because it was required. Will edit when I can find one and find out. Ingredients:
18 oreo cookies |
5 tablespoons butter, melted |
24 ounces cream cheese |
2 tablespoons sour cream |
2/3 cup sugar |
3 tablespoons cornstarch |
3 large eggs |
1 egg yolk |
1/4 cup light rum |
2 teaspoons vanilla |
1 1/4 teaspoons rum flavoring |
8 ounces semi-sweet chocolate chips, melted |
2/3 cup whipping cream |
1/2 cup whipping cream |
1 (3 ounce) envelope whipped dessert topping mix |
2 tablespoons powdered sugar |
1 tablespoon cocoa |
1/4 teaspoon rum flavoring |
maraschino cherry, for decoration |
Directions:
1. Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
2. Have all filling ingredients at room temperature. Preheat oven to 350*.
3. In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
6. Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
7. Pour chocolate rum mixture onto crust.
8. Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
9. Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
10. Chill overnight.
11. Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff.
12. Spread whipped cream over cake. Decorate top with cherries. Keep chilled.
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