ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"

http://www.wwnet.net/~joejean/reciperoom.htm

This wonderfully decadent cheesecake recipe came from the La Petite Tea Room, which used to be located in the Antique House Galleries in Little Rock, Arkansas. It was a delightful tearoom with fabulous appetizers, sandwiches, desserts, and beverages served on china with crystal and silver service. I'm so sorry it closed, but I have the cookbook they published during the years they flourished.

PEPPERMINT CHEESE CAKE

INGREDIENTS

CRUST
1 cup chocolate wafer crumbs
3 tablespoons butter
2 tablespoons crushed pecans
 

FILLING
1 envelope unflavored gelatin
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup Half-and-Half
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped (or 2 cups Cool Whip)
1 frozen Hershey's Chocolate Almond bar (2 ounces) slivered with paring knife.
 
 

DIRECTIONS
Mix crumbs, butter, and pecans, and press into 10-inch pie dish or springform pan. Bake at 350 degrees for 10 minutes. Cool.
 
Soften gelatin in cold water; stir over low heat until dissolved, about 2-3 minutes.
 
Combine cream cheese and sugar in electric mixer until well blended. Gradually add gelatin, Half-and-Half, and peppermint candy, blending well. Chill until slightly thickened. Fold in whipping cream and chocolate. Pour into crust. Chill until firm, 2 or 3 hours (preferably overnight).