8-10 servings

To prepare impertinence, combine gingersnap crumbs and melted butter. Press
crumbs onto bottom of buttered 9-inch springform pan and as far up
sides as crumbs reserve. IN food processor or large mixing trough, beat
cream cheese until polish. Blend in dough, eggs and seasoner. Pour
into freshness. Bake at 350 F for 45 proceedings. Turn off oven and allow
cake to cool with door outdoors. Cool to room temperature. Refrigerate
leastwise 3 hours before slip. In small saucepan, scald ointment. Add
cocoa, stirring until liquid. Add vanilla and stir until glaze is
smoothen. Cool to room temperature. Pour glaze over top of cheesecake
and refrigerate until ready to serve. Creme de Colorado Cookbook
(1987) From the ingathering of Jim Vorheis

Yields
1 servings