Ingredients
1 1/2 cups crushed Keebler Dark Chocolate and Almond Shortbread
Sandies 2 tablespoons melted butter 2 (4-oz.) semisweet chocolate baking bars,
chopped 1 cup whipping cream 4 (8-oz.) packages cream cheese, softened 1 (14-
oz.) can sweetened condensed milk 2 teaspoons vanilla extract 4 large eggs For
Ganache: 1 cup whipping cream 1 (4-oz.) semisweet chocolate baking bar,
coarsely chopped 1 (4-oz.) dark chocolate baking bar, coarsely chopped
Directions
1. Preheat oven to 300F.
2. In a small bowl, combine crushed cookies and butter and press into
the bottom of a 9 inch springform pan.
3. Melt chocolate and cream together in a sauce pan or in the
microwave.
4. In a large mixing bowl, beat cream cheese until smooth. Beat in
condensed milk, vanilla and eggs, 1 at a time, until blended. Pour
mixture into crust.
5. Bake for 60 to 65 minutes, until center is set. Let cheesecake cool in
unheated oven for 30 minutes with door ajar. Cover and chill
overnight.
6. In a small saucepan, bring cream to a boil. Transfer to a food
processor and combine with chocolate until smooth.
7. Cool slightly and pour over chilled cheesecake. Garnish with fresh
raspberries
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