For a totally different take on the filling, use a soy cream cheese instead of the regular one. Whichever you use, this tastes like a ritzy cheesecake.

INGREDIENTS | SERVES 6

• 1 tablespoon vegetable oil
• 4 ounces semisweet chocolate squares
• 1 pound cream cheese, at room temperature
• ½ cup unsifted confectioners’ sugar
• 2 tablespoons cornstarch
• 2 large eggs
• 1 tablespoon unsweetened cocoa
• 1 tablespoon brandy
• 1 9-inch ready-made chocolate cookie crumb crust
• ½ cup mint-chocolate bits
• Confectioners’ sugar for sprinkling

1. Preheat the oven to 350°F.

2. Combine the vegetable oil and the chocolate squares in the top of a double boiler and melt the chocolate over just-simmering water. Set aside to cool slightly.

3. Meanwhile, beat together the cream cheese, sugar, and cornstarch until smooth. Beat in the eggs one at a time. Stir in the cocoa, brandy, and melted chocolate.

4. Spoon the mixture into the shell. Sprinkle the top with the mint-chocolate bits.

5. Bake the tart for about 1 hour or until the center is firm. Remove from the oven and cool.

6. Before serving, sprinkle with confectioners’ sugar.

Nutrition

670 calories
51g fat
49g carbohydrates
13g protein
370mg sodium
5g fiber