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Cheesecake with Lychee Love Sauce

3 tbsp. melted butter
1 1/2 cup cookie crumbs
2 lbs cream cheese
1 tub mascarpone cheese
1 cup granulated sugar
1 tsp. vanilla
8 eggs
8 oz. cleaned lychees in syrup
juice of 1 lemon
drop of red food coloring

To make the crust, melt butter, blend with cookie crumbs and press over the bottom and up the sides of a greased 10 inch pie pan. Chill.

To make the filling, cream the cheeses on slow speed of blender, then add water. Set aside cheese mixture

Pour cheese mixture into pie pan and bake at 250 degrees for 1 1/2 hours. Remove from oven and chill

To prepare the lychee love sauce blend the lychee fruit and lemon in a food processor until smooth. Serve each slice of the cheesecake surrounded by a pool of sauce.



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