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Crust 2 cups chocolate cookie crumbs (I made Mela's "Oreo" cookie wafers and crumbled them. In order to make them go further, I used 1 cup crumbs and 1 cup ground walnuts) 4 Tbsp. butter, melted Filling 4 (8-oz.) pkg. cream cheese, softened 3 eggs 3/4 cup AS (I used 1/2 cup maltitol and 1/4 cup Splenda) 1/2 tsp vanilla extract 1/2 cup whipping cream 1 (21-oz.) can Lucky Leaf no added sugar cherry pie filling Glaze 1/2 cup whipping cream 1 cup SF semisweet chocolate chips (chopped up candy bar) Heat oven to 325F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan. Beat cream cheese in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add AS and vanilla extract; beat until smooth. Add 1/2 cup whipping cream; blend well. Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Spoon 1 cup pie filling carefully over cream cheese mixture. (Reserve remaining pie filling for topping.) Spoon remaining cream cheese mixture evenly over pie filling. Bake at 325F for 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack for 1 hour. Bring 1/2 cup whipping cream to a boil in small saucepan. Remove from heat, Stir in chocolate chips until melted. Line cookie sheet with waxed paper. Remove sides of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down the sides. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling. Serves 16. |
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