Happy Turkey Day!

 I’m  knee-deep in holiday preparations…

Pumpkin-flavored desserts are great for Thanksgiving but are you a choc-a-holic?
(It’s okay…I won’t tell.)

If you are…

I betcha this little Thanksgiving Chocolate Cheesecake
will curl your toes as you take your
first bite

This is Miles’ favorite recipe( that’s him in the picture running to get his dessert)  and when I
make it for our friends and family…you’d think
we’re holding a religious gathering because
all you hear is cheesecake muffled murmurs of
OH-MY-GOD, OH-MY-GOD, OH-MY GOD.

I hope you enjoy it as much as we do while
you are having a happy and SAFE Turkey Day.

**************************************
OH-MY-GOD Thanksgiving Chocolate Cheesecake
**************************************

Crust:
2 tablespoons butter
1 1/2 cups chocolate graham cracker crumbs
about 2 tablespoons sugar

Filling:
3 packages cream cheese, room temperature
3 eggs
apprx 2 cups sugar
4 tablespoons cocoa powder unsweetened

Using a Springform pan, melt about 2 tablespoons of butter, add about 1 1/2 cups
of chocolate graham cracker crumbs, and mix in 2 tablespoons sugar.
Stir well with a fork and press into the bottom of the pan.

With an electric mixer, mix three packages cream cheese, with three eggs and
about 2 cups of sugar. Add cocoa powder. Pour this into the pan, on top of the
crust and bake at 350 for 50 to 60 minutes. Its pretty much done when a toothpick
inserted in it comes out clean, but I like to leave it in about five to ten minutes
longer because the cheesecake takes on a wonderful fudge brownie-like consistency
on the top layer. The center will be a bit wiggly but will firm up as it cools. Let
it cool and remove the form from the pan.

Also, If you put a pan of water in the oven, on the bottom rack, while the
cheesecake is baking, the cheesecake is much less likely to crack.

(You can add the Thanksgiving flare by using some orange icing .)

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