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• 12 chocolate sandwich cookies, finely crushed
• 1 tablespoon butter, melted
• 3 packages (8 ounces each) cream cheese, room temperature
• 1 1/4 cup semi-sweet chocolate morsels, melted
• 1 1/2 cups sugar
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1 cup (about 6 ounces) pitted dried plums
• 4 large eggs
Heat oven to 325ºF.
In medium bowl, combine crushed cookies and butter.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes; remove from oven; set aside.
Increase oven temperature to 350ºF.
In mixer, combine cream cheese and chocolate until well blended.
Add sugar, sour cream and vanilla; beat until fluffy. Set aside.
In blender or food processor, process dried plums and eggs until smooth.
Stir into cream cheese mixture.
Pour mixture over cookie crust.
Bake 45 minutes to 1 hour or until the center is just set
Let cool at room temperature for 1 hour.
Loosen sides of cheesecake from pan by running knife around inside of pan.
Refrigerate 4 hours or overnight.
Carefully remove side of pan and serve.
To melt chocolate chips, place chocolate in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth.
Nutritional Information (per serving)
% of Calories from Fat 54%
California Dried Plum Board - www.californiadriedplums.org
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