BLACK BOTTOM CHEESECAKE
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.
Provided by Burgundy Damsel
Categories Cheesecake
Time 2h30m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
- Have all filling ingredients at room temperature. Preheat oven to 350*.
- In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
- Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
- Pour chocolate rum mixture onto crust.
- Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
- Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
- Chill overnight.
- 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.
- Spread whipped cream over cake. Decorate top with cherries. Keep chilled.
Nutrition Facts : Calories 620.2, Fat 46.6, SaturatedFat 28.1, Cholesterol 176.3, Sodium 313.5, Carbohydrate 43.4, Fiber 1.6, Sugar 32.9, Protein 8.7
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