Triple Layer Chocolate Cheesecake
2 cups crushed Oreo crumbs
3/4 cup sugar, divided
1/4 cup margarine, melted
Two 8-ounce packages cream cheese, softened and divided
3 eggs divided
1 teaspoon vanilla extract
2 ounces semi-sweet chocolate, melted
1-1/3 cups sour cream
1/3 cup brown sugar, packed
1 tablespoon flour
1/4 cup chopped pecans
5 ounces cream cheese
1/4 teaspoon almond extract
Preheat oven to 325F. Mix Oreo crumbs, 1/4 cup sugar and butter in bowl.
Press into bottom and up sides of springform pan. Mix 8 ounces cream
cheese and 1/4 cup sugar. Beat 3 minutes. Add 1 egg and 1/2 teaspoon
vanilla.
Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces
cream cheese and 1/4 cup sugar. Add 1 egg. Stir in remaining 1 cup sour
cream, 1/4 teaspoon vanilla and almond extract. Spoon over layers. Bake
1 hour. Turn oven on and let sit in oven 30 minutes.
Remove. Chill 8 hours. Garnish with chocolate mint leaves. To make
chocolate mint leaves.
Pick mint leaves from garden. Wash and dry completely. Paint back of
mint leaves with clean artist's brush.
Allow to cool thoroughly. Peel leaf away from chocolate. Use as garnish
on cheesecake.
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