EVERY CHOCOLATE LOVER will want to check out "Th Pillsbury Chocolate Lover's Cookbook." The cookbook (Doubleday, 1991) is full of wonderful, easy-to-make recipes.
Here is one of the book's recipes.
@Cookies and Cream
2 cups (24 cookies) finely crushed creme-filled chocolate sandwich cookies (like Oreo's)
1/3 cup margarine or butter, melted
2 8-ounce packages cream cheese, softened
2/3 cup sugar
1 tablespoon vanilla
1 cup whipping cream, whipped
2 ounces (2 squares) semi-sweet chocolate grated
Chocolate cutouts, see directions below
In large bowl, combine crust ingredients; blend well. Press in bottom and up sides of ungreased nine-inch springform pan. Refrigerate.
To crush sandwich cookies easily, place them in a plastic bag and press them with a rolling pin.
In large bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla and blend well. Fold in whipping cream and grated chocolate. Spoon into chilled crust. Refrigerate at least two hours before serving. With small, sharp knife, loosen crust from sides of pan. Remove sides of pan. To serve cut into wedges. Garnish with chocolate cutouts. Store in refrigerator.
6 ounces (6 squares) semi-sweet or sweet cooking chocolate
In small saucepan over low heat or in microwave, melt chocolate, stirring constantly until smooth. Pour onto waxed paper-lined cookie sheet. Spread evenly to one-eighth to one-quarter-inch thickness. Refrigerate just until firm but not brittle, about ten minutes. To make cutouts, press small flower-shaped cookie cutters firmly into chocolate. Lift cutouts gently from waxed paper with metal spatula or pancake turner. Place on dessert, or store in refrigerator or freezer until ready to use.