RECIPES FROM FEED MY SHEEP,* BY CAROL STEELE JAMES
Double Chocolate Cheesecake
24 Oreo cookies, crushed (makes about two cups)
¼ cup butter, melted
4 8-ounce packages of cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2 4-ounce bars Baker’s semisweet chocolate, melted and then cooled
4 eggs
½ cup blueberries
Preheat oven 325°. Mix Oreo crumbs and butter, and press into the bottom of a 9˝ x 13˝ cake pan lined with foil. Bake 10 minutes. Beat cream cheese, sugar, flour, and vanilla with a mixer until blended. Add chocolate and mix well. Add eggs one at a time, beating on low speed after each egg, just until blended. Pour mixture over crust. Bake 45 minutes or until center is almost set. Cool to room temperature. Then refrigerate for at least four hours. Use the foil to lift the cheesecake from the pan. Top with berries.
