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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This cheesecake is very easy to make with a food processor. It can be made up to 2 days in advance, but at my house it was eaten almost before it had time to chill thoroughly! Delicious! Prep time does not include at least 4 hours to chill. Ingredients:
1 package butter cookie (about 7 1/4 oz) |
1/4 cup butter or 1/4 cup margarine, melted |
1 (12 ounce) package semi-sweet chocolate chips, divided |
2/3 cup sugar |
1 tablespoon all-purpose flour |
2 (8 ounce) packages neufchatel cheese, cut into chunks |
2 large eggs |
1 tablespoon sweet marsala wine or 1 tablespoon sweet sherry |
1 tablespoon vanilla |
Directions:
1. In food processor or blender, whirl cookies to make fine crumbs.
2. Pour into a 9-inch spring-form pan.
3. Add butter and mix well.
4. Then press crumbs evenly over pan bottom and about 1 inch up pan sides; set aside.
5. In food processor or blender, whirl half the chocolate chips until ground.
6. In food processor or bowl of electric mixer, combine ground chocolate, sugar, and flour; whril or stir to mix.
7. Add cheese, then eggs, marsala and vanilla.
8. Whirl or eat until well mixed.
9. Schatter half of the remaining chocolate chips into crust, then pour cheesecake batter into pan; spread batter level.
10. Sprinkle remaining chocolate chips over batter.
11. Bake in a 300°F oven until cake jiggles only slightly in center when pan is shaken (1 1/4 to 1 1/2 hours).
12. Let cool; cover and chill for at least 4 hours or up to 2 days.
13. Remove pan rim and serve.
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