Chocolate Orange Cheesecake

---------- Recipe via Meal-Master (tm) v8.05

Title: CHOCOLATE ORANGE CHEESECAKE
Categories: Cakes
Yield: 6 Servings

----------------------------NORMA WRENN NPXR56B----------------------------
1 1/2 c Graham cracker crumbs
2 tb Plus 3/4 cup sugar
1 tb Pernigotti cocoa, plus
Additional for dusting top
1 ts Ground cinnamon
1/4 c Unsalted butter; melted
8 oz Bittersweet chocolate; chop
1/2 ts Orange oil
1 lb Cream cheese; room temp
1/2 c Sour cream
5 Eggs

Mix graham cracker crumbs with 2 tablespoons sugar, cocoa and cinnamon.
Gradually add melted butter, stirring until crumbs are evenly coated. Press
evenly into bottom and two-thirds up sides of buttered 9" springform pan
that has been covered outside with aluminum foil. Refrigerate until ready
to fill. Melt chocolate in double boiler; remove from heat. Place cream
cheese in bowl, beat on medium speed until smooth and fluffy, about 10
minutes. Beat in sour cream, 3/4 cup sugar and orange oil. Add eggs, one at
a time beating in between. Beat for 1-2 minutes more. Using rubber
spatula, gently stir in chocolate until blended. Stir slowly 1-2 minutes to
dispel bubbles. Pour batter into prepared pan. Bake in 350 degree oven
until puffed and no longer shiny, 35-40 minutes. Center will look wet but
will firm up when chilled. Transfer to wrie rack to cool. When cool, remove
foil and sides of pan. Cover and refrigerate until firm enough to cut
easily, 4-5 hours or overnight. Sift cocoa generously over cake before
serving. Serves 6-8. From Simple American Cooking, Williams-Sonoma A
Catalog for Cooks, Christmas 1994

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