TRIPLE CHOCOLATE CHEESECAKE

Triple Chocolate Cheesecake

.
1-1/2 Cups ground pecan

1-1/2 Cups chocolate wafer cookie crumbs

8 Tablespoons melted butter

3 Ounces Ghirardelli semisweet chocolate, melted

2 (8 oz) pkgs cream cheese

1 Cup dark brown sugar

4 eggs

8 Ounces Ghirardelli semisweet chocolate, melted

1/4 Cup strong coffee

1 Cup sour cream

1/4 Cup heavy cream

1 Tablespoon sugar

3 Ounces Ghirardelli semisweet chocolate

.

Preheat oven to 300 degrees. Mix pecans, cookie crumbs and butter. Press into bottom and up the sides of a 9-inch spring-form pan. Pour 3 ounces Ghirardelli semisweet melted chocolate over the crust.

.
Beat cream cheese and dark brown sugar until smooth. Add eggs and beat until smooth. Add 8 ounces melted Ghirardelli semisweet chocolate, beat until well mixed. Add coffee and sour cream, beat until smooth.

.

Pour into crust and bake for 1 hour. Turn off oven and leave sit in the oven for 1 more hour. Cool and refrigerate overnight.

.
Put cream, sugar and 3 oz Ghirardelli semisweet chocolate in microwave safe bowl. Heat until it melts and stirs smooth. Spread on top of cake and chill.

Makes 12-16 servings.

Annette Haring, 1st Place, York Interstate Fair
Copyright 2006 CLEAR CHANNEL COMMUNICATIONS

Servings: 12