** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform pan.
2. Set pan aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
3. Add egg and process just until blended. Fold in chocolate morsels.
4. Slowly pour mixture over crumbs in pan. Bake at 300 degrees F for 65 to 70 minutes or until cheese cake is set.
5. Let cool in pan on wire rack. Cover and chill at least 8 hours.
6. Remove sides of pan, transfer cheese cake to a serving platter.
7. Garnish with chocolate leaves, if desired. CHOCOLATE LEAVES: Melt chocolate in doubles boiler or microwave.
8. Using a non-poisonous leaf, brush on melted chocolate; place in freezer for 2-3 hours.
9. once hardened, peal leaf from the chocolate to garnish.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Cheese, Almonds, Cocoa Powder, Natural Sweeteners allergies.