Chocolate Cheesecake

Cream cheese, sugar and butter blended with non-dairy whipped topping and melted chocolate chips. Mixture is spooned into ready-made graham cracker crust and chilled to set.

Ingredients -

1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 (6 ounces) packaged ready-made Graham Cracker Crumb Crust

Preparation:

1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

2. Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

3. Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.

Cheesecake Making Tips -

Chocolate Production

Chocolate is produced from the beans found inside the football shaped pods that grow on the tropical cacao tree. The pods are harvested, split open and the beans are fermented to bring out their flavor.

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