What's cooking?

For a late Valentine's Day treat we made a chocolate cheesecake. Ethan was our able bodied assistant. Check out the chef's hat. Note: When you don't have a white chef's hat, your red winter hat will be a good substitute.

First we had to crush graham crackers to make the crust.



Later, we had to melt chocolate.


After everything is mixed together and in the oven, you have to do some tasting. I don't think Ethan skipped this step, do you?


Wish we had more pictures of our dish, but things got busy and we ate it all before we could shoot a picture. You'll just have to make some yourself so you can picture it!

Here's the recipe:

Chocolate Berry Cheesecake

Ingredients
1 cup crushed chocolate wafers (about 20 wafers)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
1/2 cup heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
4 eggs, lightly beaten

RASPBERRY SAUCE:
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cranberry juice
1 package (12 ounces) frozen unsweetened raspberries, thawed

Directions
•Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.

•In a small bowl, combine wafer crumbs and butter. Press onto the
bottom of prepared pan; set aside.

•In a large bowl, beat cream cheese and sugar until smooth. Beat in
the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low