Sprinkle cocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add crem cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65-70 minutes or until cheesecake is set. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving). To make chocolate curls, melt 3 squares semi-sweet chocolate. Pour the melted chocolate onto wax paper and spread to a 3-inch wide strip. Let stand until cool but not firm. Pull a vegetable peeler across the chocolate, and transfer curls to a plate. Store chocolate curls in freezer. NOTE: You can substitute an 8-inch pan for this cheesecake recipe, if desired. The large cheesecake will require only 45-50 minutes baking time. CHOCOLATE-MINT CHEESECAKE: Substitute 1/4 cup creme de menthe for amaretto. Yield: 12 servings (about 197 calories per serving). From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 65 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 35.8mg||11 %|
|Sodium 477.9mg||16 %|
|Potassium 200.2mg||5 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 62.4g|
|Protein 13g||19 %|
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Calories per serving: 368
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