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Subject: [Peanut Butter Chocolate Cheesecake] - September28, 2005



Hello everyone,
Kyle still didnt have the trache out yet....talked to Kyles nurse. They haven't taken out the trache yet because he needs to be breathing a bit better on his own before they take it out. When we were there Saturday his oxygen would go up and down.

We are so grateful for all of you, for your prayers, beautiful notes, thoughts, support, & love. Thank you so very much. You are greatly appreciated. Our love, Patsy & Kay


PS if you would like to send Kyle a card?
OR cheer up the kids with one? They would love that:):)

Kiefer OR Nikita C/O
Kay & Kyle Gibson
6616 St. Rt. 327
Jackson, Ohio 45640


~*~


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*Welcome to -Pakadeva's Chocolate Recipes:

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*-=*=-*Peanut Butter Chocolate Cheesecake*-=*=-*


A graham cracker and Oreo crumb crust (with a layer of peanut butter spread over the bottom) holds a white-and-chocolate-swirled filling made with cream cheese and sour cream plus chocolate syrup. Fudge topping is spooned over the top of the baked cheesecake, and it's garnished with chopped Reese's' peanut butter cups.

Ingredients:
1 cup graham cracker crumbs
1/4 cup Oreo chocolate cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter
3 8-ounce packages cream cheese, softened
3 eggs
1 cup sour cream
1 cup sugar
1 1/2 teaspoons vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 regular-size Reese's peanut butter cups, chilled

Method:
Preheat oven to 350 degrees. In a medium bowl combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter. Press the crumbs firmly on the bottom only of an 8" spring-form pan. Bake 6 minutes. Cool. When the crust is cool, spread the peanut butter in a circle in the center of the crust. (Soften the peanut butter for 30 seconds in the microwave to make it easier to spread. Leave about an inch margin all around the sides.) You'll need two separate bowls for the two fillings, one larger than the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth. Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Stir the chocolate syrup into this mixture. Pour the larger bowl of filling into the pan evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough. Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for a few seconds, and then spread it evenly over the
cheesecake. Be sure to cover the entire surface of the filling. Unwrap the chilled peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces over the top of the cheesecake. Chill. Number of Servings: 12 to 15.


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
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Pakadevas-Chocolate-Recipes
PO Box 377 Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@nf.aibn.com








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