Robbi's Black-Bottomed Macaroon Pesadichy Cheesecake for Passover!

Notes: • I use a food processor for the whole thing. • MAKE AT LEAST ONE DAY AHEAD • This is NOT for dieters and I know from experience you cannot use Splenda or cottage cheese as substitutes.

350 oven

8" springform pan. Grease bottom only (I line with wax paper or parchment paper first)

Crust: 2 cans coconut macaroons, crushed in food processor. Reserve 1/2 cup of crushed macaroons for filling 1 cup pulverized choc. chips 1/4-1/2 cup melted marg. (you may not need this to stick the crust together. Use your judgement. Add just a little at a time - or not, depending on how moist the macaroons are.)

Filling: 3 - 8-oz packages cream cheese (you can use "light" cream cheese) at room temp. 1 1/2 cups sugar 3 eggs at room temp. 1 TBL van. 1 tsp. salt

Topping: 1/2 cup melted choc chips microwaved with enough marg or shortening to make it liquidy

Crust first: Combine marg. with macaroons until it just holds together when pressed. Press into bottom of springform pan. Top with 1 cup crushed choc. chips, spread evenly

Filling: Process cream cheese, adding sugar slowly until very well blended. Add eggs one at a time Add vanilla Add salt

Put in pan and swirl the remaining macaroons into filling

Bake in a pan of water (about 1/2 an inch) for about 40 minutes, until lightly browned and slightly cracked.

Cool 2 hours Refrigerate at least 6 hours

Remove from pan - Melt shortening/marg. & choc chips and swizzle on top and spill over on sides.

Enjoy!