Diabolic Cheesecake

Name: Diabolic Cheesecake
Yield: 8 servings
Ingredients: 2/3 cup (160 mL) crumbled Graham crackers; 1/3 cup (80 mL) toasted sliced almonds; 3 tbsp (45 mL) melted butter; 3 pkgs (8 oz/250 g) each Canadian Cream cheese; 2/3 cup (160 mL) sugar; 3 eggs beaten; 3 oz (90 g) melted semisweet chocolate; Strawberries sliced

This is the Diabolic Cheesecake recipe.

Prep: 1 h
Cooking: 55 min

Yields 8 servings

Ingredients

2/3 cup (160 mL) crumbled Graham crackers
1/3 cup (80 mL) toasted sliced almonds
3 tbsp (45 mL) melted butter
3 pkgs (8 oz/250 g) each Canadian Cream cheese
2/3 cup (160 mL) sugar
3 eggs beaten
3 oz (90 g) melted semisweet chocolate
Strawberries sliced

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

In small bowl, combine crumbled cookies, almonds and melted butter. Press into bottom of 9-inch (23 cm) springform pan. Bake for 10 to 12 minutes.

In large bowl, blend Canadian Cream cheese with sugar with electric mixer. Stir in eggs. Transfer half the cheese mixture to another bowl and set aside. Stir melted chocolate in remaining cheese mixture. Pour onto cool crust, smoothing with a spatula. Top with reserved cheese mixture, smoothing with spatula.

Bake for 15 minutes. Reduce oven to 250 °F (120 °C) and bake for another 30 minutes. Turn oven off and let cake stand in oven for 15 minutes. Run knife around the edge of cake pan to loosen. Let cool for about 30 minutes before removing from pan. Garnish with strawberries slices. Serve.