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Old 12-19-2009, 12:20 AM   #1
Jun 2009
Michigan City & Shanghai
Posts: 204
Liked 9 Times on 3 Posts

14 oreo cookies ground into crumbs
2 tbsp white sugar
1 tsp cocoa powder
1/2 cup melted butter

32oz (4 pkgs Philadelphia) cream cheese at room temperature
1/2 cup white sugar
1 tbsp vanilla
2 tsp raspberry extract
.5lb semi-sweet chocolate melted in a double boiler
.5lb bittersweet chocolate melted in a double boiler (mixed with the semisweet)
.5lb bitersweet chocolate melted in double boiler but separate from previous
12oz Young's Double Chocolate Stout
4 large eggs at room temperature

1/2 Cup Butter
.5lb bittersweet chocolate
2 tsp raspberry extract

Preheat oven to 325°F. Grease the sides of nine inch spring form pan and cover bottom with wax paper. Mix crumbs, 2 tbsp sugar, and melted butter in a bowl until evenly blended; press firmly onto the bottom of the pan with a fork.

Beat cream cheese with an electric mixer until smooth, then add remaining ingredients (except eggs) at medium speed until well blended. On low speed, add eggs one at a time, mixing each until just blended. Mix the mixture of chocolate (bittersweet and semi-sweet) into the batter and mix very well. Then, spoon in the bittersweet mixture and mix semi-well; until there are streaks of the bittersweet chocolate but it is not mixed in with the rest of the mixture. Add in the Raspberry flavoring. Pour batter over crust.

Bake 55-60 minutes or until center is almost set. Loosen cake from side of pan by running a paring knife around the inside edge. Cool on a wire rack to room temperature before removing side of pan.

Then, melt all ingredients for the topping together in double-boiler. Pour over cake. Refrigerate for at least four hours or overnight. Store any leftover cheesecake in the refrigerator.

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Old 12-19-2009, 12:25 AM   #2
scinerd3000's Avatar
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts

very nice!!! i used the youngs choclate stout for a chocolate bread pudding i just made. Turned out great...ill give this a shot next
On Hiatus: Brewing at work....

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Old 12-20-2009, 07:50 AM   #3
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

I am going to need pictures. This sounds too good to be true.

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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