ghiradelli chocolate cheesecake
18 crushed oreos (about 1 1/2 cups) (OR cocoa pebbles because they are gluten-free. I used 1 cup crushed cocoa pebbles and 6 GF oreos. Next time I'd like to try a mixture of nuts and cocoa pebbles)
2 T. melted butter (I used 4 T.)
4 pkg. softened cream cheese (I used 2 regular and 2 neufchatel cheese)
1 c. sugar
2 T. flour (I used GF rice flour blend)
1 t. vanilla
8 oz. semi-sweet chocolate chips, melted and cooled slightly (it's worth the extra $1 to buy ghiradelli)
4 eggs
**I would refrigerate atleast overnight, and I think it tasted even better the next day after that.**
source: adapted from the Philadelphia brand cream cheese recipe
Now, I have officially sworn off sweets until Valentine's Day. SO, that is the last of the desserts for me for awhile. This afternoon we're feasting on kale chips. I know, it's weird. But somehow our boys love them...and it was Jack's suggestion to make them today. Really. Here's the proof...
This morning as I left for Zumba, I noticed the many tracks in our driveway, revealing how full our weekend was. And I was overcome with gratitude for the people in our lives. The refreshment I feel this morning comes from the fullness that those relationships bring, and from seeing God's hand in crossing our paths.
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