This decadent and seductively delicious holiday dessert has become a Christmas Eve tradition in my family. It's even luscious enough that, had he known of it, my latest hero Sir Alexander de Ashby would likely have commissioned the kitchen staff to prepare it for the special meal he brings to woo Lady Elizabeth of Selkirk in my upcoming June 2007 release, THE TEMPLAR'S SEDUCTION.

And before you head off to the next Avon Author's recipe, I hope you'll click on the links to the left and take a look through my site. You'll find information, writing advice, and excerpts from some other luscious treats that won't add a single calorie to your daily consumption...in the form of medieval romances with exciting history, passionate heroines, and strong, sexy heroes.

Happy Holidays to one and all!

Chocolate Cheesecake - a Christmas favorite!

Makes 1 - 9 inch springform pan (12 servings).

1 1/2 cups chocolate cookie crumbs
2 tablespoons white sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 (8 ounce) packages cream
cheese, softened
1 cup white sugar 1/3 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet
chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
2. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
3. To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
4. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
5. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have
   1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Click on the icon to go to Jenna Petersen's page for her
Scandalously Creamy Spinach Dip