Frozen Chocolate Raspberry Cheesecake Torte
Ingredients
- 1 C. chocolate wafer cookie crumb
- 4 Tbs. butter, melted
- 8 oz. cream cheese, softened
- 1 C. sugar
- 1 tsp. vanilla
- 1/8 tsp. salt
- 3 oz. unsweetened chocolate, melted
- 1-1/2 C. heavy cream, whipped
- 1 C. seedless raspberry jam
- Lightly sweetened whipped cream
- 3/4 C. chopped pecans
Directions
Preheat oven to 350 degrees.
In a small bowl, combine crumbs and butter; mix well. Press firmly into bottom of a 9-inch springform pan and bake 10 minutes.
In a medium bowl, combine cream cheese, sugar, vanilla and salt. Beat with electric mixer on medium speed until smooth. Add chocolate and beat 2 minutes. Fold in whipped cream and turn half of the mixture into baked crust, spreading evenly. Drop raspberry jam evenly by small spoonfuls on cheesecake mixture and gently spread in an even layer. Top with remaining cheesecake mixture, smoothing layer evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 30 minutes before serving for ease in cutting. Top with swirls of whipped cream and chopped pecans.
