Devil’s Tooth Cheesecake
½ cube melted butter
1 package chocolate cookie wafers (Nabisco), crushed
Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides
at least 1-inch.
2 packages 8-ounce cream cheese
1 cup sugar
16 ounce tube ricotta
½ cup sour cream
1½ teaspoons almond flavoring
1½ teaspoons vanilla
12 ounces Nestles chocolate chips
¼ cup butter
½ cup whipping cream
Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch oven.
This is very dense and takes about 1¼ hours to bake, so be patient. It is done when the top cracks and is firm. This dessert is great warm, but to true chocoholics, it becomes the ultimate after cooling all night in the cold Idaho mountain air and enjoyed with a cup of morning coffee.