0 recipes from contoocook and beyond


8 oz. chocolate cookies or vanills wafers
l/4 cup butter melted
20 ozs. cream cheese softened
l cup sugar
l-l/2 tbsps. flour
l tsp. vanilla
l/4 tsp. salt
2 eggs
2 tbsps. whippping cream
Carmel topping: l/2 pkg. caramelts (l4 oz. pkg)
l/3 cup whipping cream
Chocolate topping: 4 oz. german sweet chocolate
l tsp. butter
2 tbsps. whipping cream
l cup pecans toasted chopped
Prehat oven 450. Place cookies in processor with butter until finely crushed. Press into bottom of 9″ springform
pan. Beat cream cheese in large bowl until creamy. Add sugtar, flour, salt and vanilla; mix well. Add
eggs, one at a time beating well after each addition. Blend in cream. Pour over crust. Bake l0 mins.
Reduce oven emp to 200. Continue baking 35-40 mins. or until set. Loosen cake from rim of pan; cool
before removing rim of pan. Prepare caramel topping and chocolate topping. Drizzle over cheesecake.
Refrigerate cake. Sprinkle with pecans just before serving.
Caramel topping: combine ingredients in small saucepan. stir over low heat until smooth.
Chocolate topping. combine ingredients in small saucepan; stir over low heat until smooth.

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