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With Love for You Cheesecake

1 1/2 cups finely crushed chocolate wafers
6 tablespoons butter, melted
3 8 ounce package cream cheese, softened
1 1/2 cups sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
4 eggs
4 squares (4 ounces) semisweet chocolate, melted
1/4 cup milk
1 teaspoon vanilla

Topping:
Small Chocolate Hearts
Red Cinnamon Hearts
Whipped Cream from a Can
Chocolate Sprinkles or shavings

For crust, in a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9 inch spring form pan.

For filling, in a large mixer bowl beat cream cheese till creamy.  Combine sugar, flour and salt; stir into the cream cheese mixture.  Add eggs all  at once.  Beat just till combined.  DO NOT OVER BEAT.  Stir in the 4 squares melted chocolate, milk and vanilla till combined.  Turn into crumb lined pan.

Bake in a 325 oven for 60 minutes or till center appears set.  Remove from oven; cool 15 minutes.  Loosen sides of pan.  Cover and chill at least 2  hours.

Before serving:  Decorate top of cheesecake with the whipped cream.  Place the small chocolate hearts all around the edge of the top.  Sprinkle the red candy hearts in the middle.  Serve immediately.
 

Tia Time Brownies

1 1/2 cups flour
1/2 cup Fry's cocoa
1 teaspoon baking powder
1 1/4 cup semisweet chocolate chips
2/3 cup butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
3 tablespoons instant coffee
3 eggs
1 cup chopped walnuts
1/4 cup Tia Maria

Preheat to 375 degrees F.
In a mixing bowl mix the flour, cocoa, baking powder and soda.  Set aside.
In a large microwave bowl, heat the chocolate chips and butter till almost all melted.  Beat till smooth.  Stir in the vanilla.   Beat in the peanut oil, instant coffee, eggs and sugar.  Beat for 5 minutes with your electric mixer scraping down the sides frequently.  Add the dry ingredients a bit at a time and beat until just blended.  Stir in the walnuts.  Pour batter into a  buttered 9x13-inch baking pan. Bake for 25 to 30 minutes or until the edges pull from the sides of the pan. DO NOT OVER BAKE.  Cool to lukewarm on wire rack.  With a skewer, poke holes in the top of the cake every 2 inches.  With a clean pastry brush, brush the top and sides with the Tia Maria until all the liqueur is used.  Let stand until completely cool.

To serve.  Serve warm with vanilla ice cream, or whipped cream that you have drizzled a bit more Tia Maria over.
Yield: 10 to 12 servings