Do you run for Cheesecake?

I do!

From a recipe from my Burlington Running Club newsletter.

I tried this and served it to the group after a loop of Fanshawe Lake Trails, and other than drooling and sugar educed euphoria, I think it was a winner. 

Here is the recipe:

Crust:

1 cup chocolate wafers or biscuits

3 tbsp butter

Filling:

3 pkgs cream cheese, softened

3/4 cup sugar

3 eggs

1 tsp vanilla

3 sgs white chocolate, melted

3 sqs semi sweet chocolate, melted

2 tbsp raspberry or orange liqueur

Glaze:

8 sqs semi sweet chocolate

1/4 cup butter

2 tsp vegetable oil

Crust: 

Combine crumbs and butter, press onto bottom of an 8" spring form pan. Bake at 350 for 10 minutes

Filling: 

In a food processor or electric blender, blend cream cheese and sugar. Add eggs, one at a time, mixing well with each addition.

Add vanilla.

Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liqueur into this portion.

To remaining batter, blend in melted semisweet chocolate.Pour dark batter onto crumb lined pan, spread evenly.

Spoon white batter carefully over top, spread evenly. Bake at 425* for 10 minutes, reduce heat to 250. Bake for 30 - 35 minutes longer or until center of cake is just barely firm. remove from oven and run a knife around sides; let cool completely before removing sides. Refrigerate for at least an hour before glazing.

Glaze:

Melt chocolate with butter and oil over hot water, stirring until smooth. Place the cake on rack over waxed paper. Dip spatula in glaze and smooth over sides of the cake, making sure to smooth out bumps and fill holes, if any. Pour glaze over entire cake. Bang rack several times to smooth. 

For the vegetarians in our group you can add lawn clippings or tree bark, but remember most of us have a primal lust of sinful deserts.

I thank my trail running friends, Nancy, Mel, Jeff and Denny for being my guinea pigs on my first try at this cheesecake. 

I was going to take a picture of them, but they said they needed to run another 40 km to burn this off.