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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Ingredients: 1 Cup(s) Graham Cracker Crumbs 3 Tablespoon(s) Sugar 3 Tablespoon(s) Butter, melted 2 Ounce(s) Unsweetened Baking Chocolate 2 Tablespoon(s) Butter 16 Ounce(s) Cream Cheese, softened 1/4 Teaspoon(s) Salt 5 large Eggs 1 1/3 Cup(s) Flaked Coconut 1 Cup(s) Sour Cream 2 Tablespoon(s) Brandy |
Directions: Combine crumbs, 3 tablespoons sugar and melted butter; press into
bottom of 9-inch springform pan. Bake at 350F degrees for 10 minutes.
Melt chocolate and 2 tablespoons butter over low heat, stirring until
smooth. Combine cream cheese, 1 1/4 cup sugar, and salt, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in chocolate mixture and
coconut; pour over crust.
Bake at 350F degrees for 55 to 60 minutes or until set. Combine sour
cream, 2 tablespoons sugar and brandy; spread over cheesecake.
Bake at 300F degrees for 5 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill.
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nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for
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"Vegetarian Times" November White chocolate peach parfait In bowl over saucepan of hot water, melt chocolate. Combine sour cream with lime juice, stir in chocolate. Chill for 30 minutes. In separate bowl whip cream to soft peaks, fold into chocolate mixture. Plunge peaches into boiling water for 30 seconds, p |
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