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Beat together:

6 Ripe bananas
2 C. Sugar
2 Eggs
½ C. Shortening
1 t. Lemon juice

Stir in:

2 ½ C. Flour
1 t. Salt
2 t. Baking Powder
2 C. Walnut pieces

Bake in 2 greased 5 x 9 loaf pans @ 350 degrees F for 1 hour.

First prepare the CRUST:

1½ cups chocolate graham cracker crumbs (sometimes I pulverize Teddy Grahams w/ a rolling pin)
½ cup chopped almonds (very fine)
¼ cup melted butter or margarine

Heat oven to 325 degrees Fahrenheit. Grease (cooking spray) a 9” cheesecake pan (springform pan). Combine crust ingredients in a large bowl. Press into bottom and sides of cheesecake pan then refrigerate. (Sometimes the sides are tricky. Patience, take your time.)

Next, the FILLING:

2 (8 oz.) pkg. cream cheese, softened (Sometimes I use Neufchatel. The cheesecake won’t be as intense, but still quite awesome.)
2/3  cup sugar
3 eggs
2 cups (12 oz.) semi-sweet chocolate chips, melted
1 cup whipping cream
2 Tbs. melted butter or margarine
1 t. vanilla

In large bowl, beat cream cheese and sugar until smooth. Beat in eggs, ONE at a time. (Take your time with this.) Add melted chocolate chips, beat well. (I nuke choc. chips in microwave 30 seconds at a time, stirring after each time--takes maybe 3 times--until fully melted. Do it too fast without stopping and stirring, you'll damage the texture and ruin the whole thing.) Add whipping cream, vanilla, and butter, beating until smooth. Pour into crust. Bake until center is set, 65 to 80 minutes. (I’m usually closer to 80 than 65.) Center will be soft. Cheesecake will crack less if you place a shallow pan of water on the bottom oven rack during baking. Let cheesecake cool in the pan 5 minutes before carefully removing the sides of the pan, then cool completely.

Finally, the TOPPING:

1 cup sour cream (regular or lite is fine)
1½ t. vanilla
1 t. sugar
½ oz. (half a square) melted unsweetened chocolate

In a bowl, combine sour cream, vanilla, and sugar, stirring until smooth. Spread over the cooled cheesecake. Drizzle melted unsweetened chocolate back and forth in lines across cheesecake. Refrigerate overnight. Yum! Enjoy!

Note: Serving size is 1/16th of the cheesecake and has about a million calories (give or take), but well worth it. It actually has a good bit of protein, so it must be good for you. ;)