Super Easy Decadent Triple Chocolate Cheesecake

May 4, 2010

I have decided to take a break from the heavy emotional issues that I have been dealing with recently.  I am telling people how to make cheesecake, not just any cheesecake but triple chocolate cheesecake.  Men, if you want your woman to be in the mood and receptive, make her this cheesecake.  Her brain will be swimming in endorphins  and more open to your romantic overtures.

Women, most of you have never attempted cheesecake.  You perceive that it is too difiicult for your level of cooking skills.  Try my instructions for fool proof super easy cheesecake. When you serve it to friends or family, they will be impressed.  Make it as a surprise for hubby.  Take the initiative tonight and seduce him and be completely in charge.  He will love it.  Be sure to wear some frilly lacy little thing at dinner and even more so at bedtime.

Too many women are demanding their rights to say no to their husbands and not take care of his needs.  I am here to tell you he had dreams of happily ever after too and did not count on his wife demaning him and defending her right to tell him no.  You demolish his dreams of happily ever after with these attitudes.  Who wants to live with broken dreams?

Decadent Triple Chocolate Cheesecake

For Crust

21/2 cups slivered almonds

1/2 stick butter melted

For Cheesecake

4- 8 oz packages non fat cream cheese room temp

6 ozs or ¾ cup non fat sour cream or Yoplait Boston Crème Pie

½ cup granulated sugar

½ cup Splenda

4 eggs at room temp

½ tsp almond extract

1 tsp vanilla extract

About 24 Hershey’s Almond Kisses or half bag approx  enough to cover bottom of crust completely

1/3 approx of Hershey’s Chocolate Syrup from a squeeze bottle

Container pre made chocolate frosting

About 12 maraschino cherries.

Place spring-form pan in the freezer for at least 30 minutes prior to forming crust in pan

For crust, pulse blend the almonds until ground into a fine meal.  Melt the butter and combine with ground almonds thoroughly and set in the fridge for about 5 minutes.

Remove pan from freezer and take crust mixture from fridge and with a large tablespoon start pressing crumb mixture against the sides of the pan.  Finish up with the remainder pressed into the bottom of the pan. You want to have the crust at least 1/8 inch thickness on the sides of the pan.  Place pan back into the freezer while preparing batter for cheesecake.

For Cheesecake, cream together the non fat cream cheese and the yogurt or non fat sour cream, then cream together the sugar and Splenda.

Add eggs one at a time until thoroughly mixed.  Then add the extracts and thoroughly mix

Remove wrappers from kisses and place in the bottom of the pan until the whole bottom of the pan is covered.  Pour batter over the kisses.  Take the squeeze bottle of Hershey’s Syrup and place the nozzle down in the batter and begin squeezing out the syrup moving it around until you have squeezed about 1/3 of the bottle into the batter.  You can swirl a knife around to create a marbled effect if you like.

 Place a sheet pan in the bottom rack of oven and fill with water and place the spring-form pan in the oven on the middle rack for one hour at 300 degrees.  This will catch butter dripping from the springform pan that will make your smoke detector go off.  The other advantage of a sheet pan underneath is that it moderates hot spots in ovens.  The key to good cheesecake is even temperatures.

 After the hour is up, leave cheesecake in the oven until cool for another hour with the oven off.  Remove from oven and chill for at least 4 hours before decorating.

Decorate the cheesecake with chocolate icing placed in a piping bag with a medium or large star tip and pipe stars of  premade chocolate frosting alternating with the maraschino cherries.

Serves 10-12 depending upon how you slice the cake

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