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Categories:
vanilla wafer crumbs cocoa powdered sugar butter cream cheese sugar vanilla eggs cocoa vegetable oil Red Boysenberry flour
Viewed: 22 - Published at: a year agoIngredients
- Crust-----
- 1 1/4 c. Vanilla Wafer Crumbs -- (about 40 wafers)
- 1/4 c. Cocoa Pwdr
- 1/4 c. Powdered Sugar
- 1/4 c. Unsalted Butter -- melted Filling-----
- 24 ounce Cream Cheese -- softened
- 1 c. Sugar -- divided
- 1 1/2 tsp Vanilla -- divided
- 3 x Large eggs -- at room temperature
- 1/4 c. Cocoa Pwdr
- 1 Tbsp. Vegetable Oil
- 2/3 c. Red Boysenberry Spread -- (seedless)
- 3 Tbsp. Flour
Method
- CRUST:Preheat oven to 350.
- Combine crumbs, cocoa, and sugar and stir in butter.
- Press mix onto bottom of 9-inch springform pan.
- Bake 8-10 min and cold.
- FILLING:Preheat oven to 425.
- Beat cream cheese, 3/4 c. sugar and 1 tsp.
- vanilla till smooth.
- Add in Large eggs, beat till well-blended.
- In small bowl, stir together cocoa and remaining 1/4 c. sugar.
- Add in oil, remaining 1/2 tsp.
- vanilla and 1 1/2 c. cheese mix; blend well.
- Add in Boysenberry spread and flour to remaining cheese mix and blend well.
- Pour half of Boysenberry mix into pan, dollop with about half of chocolate mix on top.
- Repeat with remaining mix ending with chocolate dollops on top.
- Gently swirl with knife.
- Bake 10 min.
- Reduce oven temperature to 250 and continue baking for 55 min.
