Contests

Ingredients

• 2 cups chocolate wafer crumbs
• 1/3 cup butter
• 1 bag chocolate covered blueberries
• 3 packages (250 grams each) softened Kraft Philadelphia cream cheese
• 3/4 cup Sugar
• 1 cup sour cream
• 5 eggs one at a time
• 1 tablespoon vanilla
• 2 tablespoons ground fresh ethiopian yirgacheffe beans
• 8 oz melted chocolate chips at room temperature

Directions

1. Mix chocolate wafer crumbs and butter.
2. Press crumb mixture into base of parchment lined 10 inch spring form pan.
3. Place chocolate covered blueberries at the edge all around the pan.
4. Cover outside of pan with tin foil so it can be placed in a water bath.
5. Heat oven to 350 F. Boil water for water bath.
6. Beat softened cream cheese and sugar.
7. Add sour cream, eggs (one at a time) and vanilla.
8. Mix until just blended.
9. Put 1/2 cup filing in a piping bag with a #12 tip set aside.
10. Add to remaining filling the ground ethiopian yirgacheffe beans and melted chocolate.
11. Pour chocolate filling in pan.
12. Pipe leaf pattering on top of chocolate filling and drag a knife through it starting at the top to mimic latte art.
13. Place boiling water in a 12 inch pan and place cheese cake in, put into the oven and bake for 50 min. or until centre is almost set.
14. When finished baking turn oven off and open oven door to cool to room temperature and then refrigerate.