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Chocolate Cheese Pie

Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.

16 ServingsPrep: 35 min. + chilling Bake: 40 min. + chilling

Ingredients

3 cups graham cracker crumbs (about 48 squares)
1/2 cup sugar
2/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
5 eggs, lightly beaten
1 tablespoon vanilla extract
4 ounces German sweet chocolate, melted and cooled

Directions

In a bowl, combine cracker crumbs and sugar; stir in butter. Divide
in half and press onto the bottom and up the sides of two ungreased
9-in. pie plates. Refrigerate while preparing filling.
In a large bowl, beat cream cheese until fluffy. Gradually add sugar,
beating until smooth. Add eggs, beat on low speed just until
combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a
small bowl; fold in melted chocolate. Divide remaining cream cheese
mixture between pie crusts.
To make the chain of hearts on each pie, drop teaspoonfuls of
chocolate filling, forming 8 drops equally spaced around outside
edges and 4 drops in center. Starting in the center of one outer
drop, run a knife through the center of each to connect the drops
and form a circle of hearts. Repeat with center drops.
Bake at 350° for 40-45 minutes or until center is almost set.

2 of 2

Chocolate Cheese Pie (continued)

Directions (continued)

Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or
overnight. Refrigerate leftovers. Yield: 2 pies (8 servings each).

Tip: You can skip the chocolate step and top the plain cheesecake with cherry or blueberry pie filling instead.

Nutrition Facts: 1 serving (1 piece) equals 313 calories, 18 g fat (10 g saturated fat), 102 mg cholesterol, 234 mg sodium, 36 g carbohydrate, trace fiber, 5 g protein.