1/3 cup margarine or butter — melted
1 1/4 cups graham cracker crumbs
3/4 cup sugar
1 envelope unflavoured gelatin
2/3 cup water
2 packages cream cheese — (8-ounce) softened
4 squares semi-sweet chocolate — (1-ounce) melted
1 can sweetened condensed milk — (14-ounce)
— (not evaporated milk) 1 teaspoon vanilla extract
1 cup whipping cream — (1/2 pint) whipped
Directions
Combine the margarine, crumbs and sugar. Pat firmly on the bottom of a 9-inch s pringform pan. Chill. (This is your cheesecake crust — very tasty) In a small saucepan, soften the gelatin in the water. Over low heat, dissolve the gelatin completely; set aside. In a large mixing bowl, beat the cream cheese and melted chocolate until it becomes fluffy. Add condensed milk and vanilla; beat until smooth. Stir in the gelatin mixture. Fold in the whipped cream (make sure you f old in the whipped cream. Beating it in will make the cake lose its texture). P our into the prepared crust.
Chill for at least three hours, until set. Garnish as desired. Refrigerate left overs.
Delicious!
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Posted to the RecipeLu List – Jan 1998