ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
This wonderfully decadent cheesecake recipe came from the La Petite Tea Room, which used to be located in the Antique House Galleries in Little Rock, Arkansas. It was a delightful tearoom with fabulous appetizers, sandwiches, desserts, and beverages served on china with crystal and silver service. I'm so sorry it closed, but I have the cookbook they published during the years they flourished.
PEPPERMINT CHEESE CAKE
1 cup chocolate wafer crumbs
3 tablespoons butter
2 tablespoons crushed pecans
1 envelope unflavored gelatin
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup sugar
1/2 cup Half-and-Half
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped (or 2 cups Cool Whip)
1 frozen Hershey's Chocolate Almond bar (2 ounces) slivered with paring knife.
Mix crumbs, butter, and pecans, and press into 10-inch pie dish or springform pan. Bake at 350 degrees for 10 minutes. Cool.
Soften gelatin in cold water; stir over low heat until dissolved, about 2-3 minutes.
Combine cream cheese and sugar in electric mixer until well blended. Gradually add gelatin, Half-and-Half, and peppermint candy, blending well. Chill until slightly thickened. Fold in whipping cream and chocolate. Pour into crust. Chill until firm, 2 or 3 hours (preferably overnight).