Preheat to 180c/350f
9” Springloaded Cheesecake Pan
- 1 ¼ cups Nabisco Chocolate wafers- blitz in cusinart until powdery
- 5 tablespoons butter- melted
- ¼ cup brown sugar
In a bowl, combine all ingredients. Using your hands, press mixture onto the bottom part of cheesecake pan.
Bake for 15 minutes.
- ¼ pound chocolate-melt over double boiler
While Chocolate is melting- prepare
- 3 8oz. packages of cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 3 eggs-beaten
- 2 teaspoons vanilla
Combine soft cheese , sugar and flour. Mix at medium speed until well blended . Add eggs . Blend in vanilla. Please be mindful not to over mix.
Pour half mixture on top of crust.
Drizzle half the chocolate on top.
Pour in remaining batter .
Drizzle the rest of the chocolate over top of batter . With a long wooden skewer or a knife , make 3 big figure 8 patterns through chocolate and batter carefully minding not to scrape the crust.
Bake for 50 minutes.
Run a knife around sides of pan to loosen the cake.
Remove the outer circle of the springloaded pan.
Cool for 2 hours at room temp. Refrigerate for at least 2 hours before serving.