Chestnut Marscapone Cheesecake
Submitted - Ben
8 oz chocolate chip cookies, crushed (I used more)
2 oz melted butter (increase as needed if using more cookies)
8 oz mascarpone
7 oz sweetened chestnut puree
1 oz sugar
1 1/2 cups heavy whipping cream
8 oz bitter chocolate
9 oz whipping cream
2 oz softened butter
Combine crushed cookies and melted butter. Press into a 9-inch springform pan and chill.
Beat together the mascarpone, chestnut puree, and sugar until combined.
Whip heavy whipping cream into soft peaks and fold into the chestnut mixture. Pour onto chilled crust and refrigerate several hours
Melt chocolate in cream over simmering water. Remove and stir in the butter. Cool to room temperature but dont allow to set (it should still be pourable).
Remove cheesecake from the fridge and pour chocolate mixture over top. Chill for several hours.