Chocolate Cheese Cake Pie

This is definitely one of the best and richest desserts that I have ever made. The first time I made it we brought it to a friend's house for dinner who had just had a baby and left it there! I swear that the next day I considered breaking in and going back for it. It is SO rich that one piece really is enough- which is rarely the case for me. I think that I used semi-sweet chocolate but I can't remember. I also have a thing against using real whipping cream- so I always use Cool Whip. It worked out fine.

Chocolate Cheese Cake Pie

12 ounces of bittersweet chocolate - chopped
1 small container of Cool Whip OR 1 1/2 cups of heavy cream
1/4 cup of dark corn syrup
8 ounces of cream cheese - softened
1 pie crust (9 inch crumb crust)
In a heat-proof bowl, combine the finely chopped chocolate, 1/2 cup of the heavy cream, and the dark corn syrup. Set the bowl over a pot of simmering water. (The bowl should not be touching the water.) Melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool fro 5-10 minutes. Using an electric mixer beat in the softened cream cheese.

If using real whipping cream, in a medium mixing bowl, beat the remaining 1 cup of heavy cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture.

Scrape the filling into a prepared crumb crust pie shell and refrigerate for at least 4 hours.

Makes 6-8 servings.

From StartCooking.com.