Chocolate Fleck Cream Cake
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), chilled|
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Tablespoon|
|Semi-sweet chocolate||2 Ounce, grated|
|Semisweet chocolate chunks||1⁄4 Cup (4 tbs) (For Garnish)|
|Dark and milk chocolate curls||1⁄4 Cup (4 tbs) (For Garnish)|
Crush cookies in a food processor.
Combine cookie crumbs and butter. Stir well with a fork.
Press evenly over bottom and a little up the sides of a 9" springform pan.
Whip cream until soft peaks form.
Beat the cream cheese until light and fluffy. Gradually add the sugar. Blend in the vanilla.
Gently, but thoroughly, fold in the whipped cream. Fold in the grated chocolate.
Do not over mix or the mixture will be all chocolate instead of white with chocolate flecks scattered throughout.
Spoon into crust. Level the surface. Cover and chill at least 2 hours. Remove spring sides of pan.
Decorate and garnish with chocolate cutouts or curls.