---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Spotted Chocolate Cheesecake w/Lychee Love Liquid
  Categories: Desserts, Chocolate
       Yield: 12 Servings
 
            CRUST:
       3 tb Butter, melted
   1 1/2 c  Oreo cookie crumbs
            FILLING:
       2 lb Deli cream cheese
       1    Tub mascarpone cheese
       1 c  Granulated sugar
       1 ts Vanilla
       8    Eggs
            10 oz. semisweet chocolate,
            -melted
            LYCHEE LOVE LIQUID:
            8 oz. cleaned, pitted lychee
            -fruit
            Juice of 1 lemon
 
   To make crust, melt butter, blend with cookie crumbs
   and press over bottom and slightly up sides of a
   greased 10 inch springform pan.  Chill.
 
   To make filling, cream the cheeses on slow speed of
   mixer, then add sugar. Blend until smooth, add
   vanilla.  Beat in eggs one at a time.  Remove
   one-third of the cheese mixture, set aside.
 
   Add warm, not hot, melted chocolate to remaining
   cheese mixture. Pour into springform pan.  Transfer
   reserved cheese mixture into piping bag.  Place tip
   well into chocolate cheese mixture and squeeze a large
   even dot in center.  Continue making smaller dots in
   batter around cake and rim.  Bake in a 250F oven for 1
   1/2 hours or until firm in center.  Chill.
 
   To make lychee sauce, blend lychee fruit and lemon in
   food processor until smooth.  Serve each slice
   surrounded by a pool of sauce.  Makes 12 to 16
   servings.  Typed in MMFormat by cjhartlin@msn.com
   Source: The Restaurant at the CN Tower Toronto Star
   Magazine.
 
 -----