by Joanne Fluke
“Okay, girls,” Doc said, coming out of the door. “Lonnie will be out any minute to give the three of us a ride back to the penthouse. Mike will come to the penthouse just as soon as the crime scene boys get here.”
“Then Mayor Bascomb is . . .” Andrea stopped speaking and looked a bit sick to her stomach.
“Yes, he’s dead. I’m going to give you something to help you relax, Andrea. Just sit in the garden with your mother and your sisters. When Mike and Lonnie finish taking your statement, Mike is going to call Bill to join you. He said to tell you that it won’t take long to interview you.”
“Oh, good.” Andrea looked very relieved. “I’m okay, Doc . . . really I am. I’m better every minute that I sit here. It’s just that at first, I was so . . . scared!”
“Of course you were.” Doc took a syringe from the bag he carried and turned away slightly as he filled it. “Look at Hannah please, Andrea. This will help you feel better.”
In no time at all, Doc finished treating Andrea and put the syringe back in his bag. “One glass of champagne, no more,” he said to Hannah. “She won’t need any more than that, and I don’t want her to fall asleep before Mike and Lonnie get a chance to interview her.” He looked up as Mayor Bascomb’s office door opened. “Good! Here’s Lonnie. He’ll give you a ride back to the penthouse.”
“But . . . I drove my car,” Andrea objected. “It’s parked across the street.”
“That’s all right,” Lonnie said. “You can ride home with Bill from there. Just give me the keys and I’ll have your car dropped off at your place later.”
* * *
“I’m so sorry about your cheesecake, Hannah,” Andrea said, taking another bite. “I never should have taken it with me to Mayor Bascomb’s office.”
“It’s all right, Andrea,” Hannah assured her. “You didn’t know what was going to happen.”
“I know, but . . . it’s so good!”
“Yes, it is,” Norman said, taking another bite of his slice. “It’s the best cheesecake I’ve ever tasted.”
“I think so, too,” Delores echoed the sentiment.
Michelle nodded. “And so do I.” She turned to Hannah. “Do we have enough to give Mike and Lonnie a slice when they get here?”
“We certainly do. And Mother will have several pieces left over for Doc.”
“Oh, good!” Delores looked relieved. “I know he’s going to ask me for some when he gets back from the hospital.”
By tacit agreement, they’d all decided not to ask Andrea any questions about what had happened at Mayor Bascomb’s office until after Mike and Lonnie had interviewed her.
“I’ll cut slices for anyone who wants some right now and put the rest in the refrigerator for you and Doc,” Hannah told her mother, getting up to go to her mother’s kitchen. The moment she got there, she picked up the phone to call Doc. There was an important question she had to ask him.
“Doc!” Hannah said when Doc picked up the phone. “I need to ask you something.”
“If it’s about Mayor Bascomb, I can’t answer it yet, Hannah.”
“No, Doc. It’s not that. I was just wondering what kind of tranquilizer you gave Andrea. She’s acting almost normal and she was a wreck before you gave that shot to her.”
“So you really need to know, Hannah?”
Hannah took a moment to consider that question. “No, I guess I don’t. But I’m curious. And I’m also wondering if I should refill her champagne glass.”
“Have Mike and Lonnie gotten there to interview her yet?”
“No, not yet.”
“All right then. Has she eaten anything?”
“Yes, she had a slice of my Triple Chocolate Cheesecake. And she admitted she had one earlier before she took Mayor Bascomb a slice.”
“Good. Then she can have two glasses of champagne, no more,” Doc said quickly.
“Two? In spite of the fact that you said only one glass right after you gave her the injection?”
“That’s right. Two glasses won’t hurt her a bit.”
“But . . . I didn’t think people who’d taken some kind of tranquilizer could have alcohol.”
“That’s right. They can’t.”
Hannah began to frown. “But . . . you gave Andrea a tranquilizer, didn’t you?”
“Did she calm down, Hannah?”
“Yes, right after you gave her the injection. By the time we got up to the penthouse garden, she was completely calm.”
“I’m glad it worked so well. It was the power of suggestion, Hannah.”
Hannah’s frown grew deeper. “What do you mean, Doc? You did give her some kind of injection, didn’t you?”
“No, but she thought I did. It was all smoke and mirrors, Hannah.”
“Then you gave her a placebo instead?” Hannah asked.
“No, it wasn’t even an injection. I just gave her a little pinch and a second or two later, I rubbed the spot. Andrea thought I’d given her a tranquilizer, but it was all the power of suggestion.”
“Well . . . it worked,” Hannah admitted, and then her suspicious mind gave her a nudge. “Have you ever done anything like that with me, Doc?”
“No, it wouldn’t have worked with you.”
“Why not?”
“Because you’re curious by nature and you question everything. You would have asked me what I gave you, how large the dose was, and what effect it would have on you. That’s one of the things I admire the most about you, honey. You have an inquiring mind.”
Hannah didn’t say anything, but she felt very complimented and she began to smile.
“I’ve got to go, Hannah. They just buzzed me to come downstairs. Did you save a piece of that cheesecake for me?”
“Yes, there’s plenty left, Doc.”
“Just don’t let Mike see it or there won’t be any left!”
Hannah laughed. “I won’t. Since Lonnie’s already eaten the main course, I’ll feed Mike and Bill the rest of the noodles and Stroganoff Light. Then they can have coffee and cheesecake.”
“Don’t let Mike start looking for a second slice.”
“He can look, but he won’t find it. I wrapped up the rest of the cheesecake and put it in the vegetable drawer of mother’s refrigerator.”
“Good girl!” Doc sounded relieved. “After Mike finishes the rest of the stroganoff and has a piece of your cheesecake, there’s no way he’ll open your mother’s vegetable drawer to pilfer a cucumber that’s seen better days, or a limp stalk of celery.”
TRIPLE CHOCOLATE CHEESECAKE
Preheat oven to 350 degrees F., rack in the middle position.
For the Crust:
2 cups vanilla wafer crumbs (I used Nabisco Nilla Wafers – measure AFTER crushing)
6 Tablespoons salted butter (¾ stick)
1 teaspoon vanilla extract
For the Cheesecake Batter:
1 and ½ cups white (granulated) sugar
3 eight-ounce packages brick-style cream cheese (I used Philadelphia in the silver packages) softened to room temperature
1 cup mayonnaise (I used Best Foods which is
Hellman’s in the east)
6 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips (I used Nestle)
1 cup white chocolate chips (I used Nestle White Baking Chips)
1 cup semi-sweet chocolate chips (I used Nestle)
For the Topping:
2 cups sour cream
½ cup white (granulated) sugar
1 teaspoon vanilla extract
For Decorating:
Sweetened whipped cream
Chocolate curls
Edible flowers
Raspberries or strawberries
To prepare your pans:
You will need an 8-inch or 9-inch springform baking pan, the kind with a removable bottom. You will also need a jellyroll pan with sides or a cookie sheet with sides that is large enough to hold your springform pan. Line it with a sheet of f
oil to catch any drips.
Prepare your springform pan by spraying it the inside with Pam or another nonstick cooking spray.
Cut a circle of parchment paper large enough to cover the bottom of your cheesecake pan.
To make the crust:
Place your crushed vanilla cookie crumbs in a small bowl. Add the melted butter and the teaspoon of vanilla extract. Use a fork from your silverware drawer to mix the crumbs with the butter and vanilla. When everything is thoroughly mixed, dump the crumb mixture into the bottom of your prepared springform pan.
Spread the crumb mixture evenly over the bottom of the pan and 1-inch up the sides.
Place your springform pan inside your freezer to chill while you mix up your topping and cheesecake batter.
To Make the Topping:
In a small bowl, mix the 2 cups of sour cream, half-cup of white sugar, and teaspoon of vanilla extract together. Once everything has been thoroughly combined, refrigerate the bowl with the topping.
To Make the Cheesecake Batter:
Place the sugar in the bowl of an electric mixer.
Cut the bricks of cream cheese into smaller pieces and add them to the sugar. Mix at LOW speed until they are combined and then gradually increase the speed to MEDIUM until everything is thoroughly mixed.
Add the cup of mayonnaise and turn the mixer back down to LOW speed again. Crack the eggs and add them, one by one, to your mixing bowl. Then add the vanilla extract and mix until everything is thoroughly combined.
Shut off your mixer, take off the bowl, and give your cheesecake batter a final stir by hand.
Get out 3 medium-size bowls that will hold approximately 3 cups apiece.
Divide your cheesecake batter between the 3 bowls as evenly as you can.
Follow the package instructions for melting the cup of milk chocolate chips. When they’re melted, stir them smooth.
Feel the sides of the cup or bowl you used to melt the chips. If they’re not so hot they might cook the eggs, add the melted milk chocolate to your first bowl of batter and stir it in thoroughly.
Take your springform pan out of the freezer, set it on the drip pan you prepared, and pour the milk chocolate cheesecake batter over the bottom of crust.
Place your drip and springform pans in the refrigerator to chill while you prepare the second layer of cheesecake batter.
Read the package instruction for melting the white chocolate chips and follow them. Stir the melted white chocolate into the second bowl of batter and mix thoroughly.
Take your pans out of the refrigerator and pour your layer of white chocolate batter over the milk chocolate layer.
Return your pans to the refrigerator.,
Follow the package direction for melting the semi-sweet chocolate chips. Stir the chips smooth, and add the melted chocolate to your third bowl. Once that has been stirred thoroughly, get your cheesecake pans out of the refrigerator, and add the semi-sweet layer on top of the white chocolate layer.
WARNING: It is very difficult to get smooth, perfectly formed layers in your pan. It’s perfectly all right to swirl the three chocolates together if you prefer to make it that way. Simply use a butter knife from your silverware drawer, dip it all the way down to the first layer, and make a series of circles without lifting your knife until you reach the center of the pan. This will create swirls of tri-color chocolate.
Bake your Triple Chocolate Cheesecake at 350 degrees F. for 55 to 60 minutes. (Mine took the full hour.)
Once your cheesecake has baked, take it out of the oven but DON’T SHUT OFF THE OVEN!
Take the bowl with the topping out of the refrigerator, give it a final stir, and then pour the contents over the top of your baked cheesecake.
Return the cheesecake to the oven for an additional 10 minutes. At the end of that time, your topping should be “set”.
After the topping has baked, remove the 2 pans from the oven and set them on a cold stovetop burner or a wire rack.
Let your cheesecake cool to room temperature, cover it loosely with foil, and refrigerate it for at least 24 hours before unmolding, decorating and serving.
Note: This cheesecake is good just as it is. Simply unmold it and cut it into slices. If you wish, top it with sweetened whipped cream and any of the topping ingredients listed.
Yield: 8 to 12 slices of rich, creamy, chocolaty cheesecake that everyone will love.
MIKE’S DOUBLE CHOCOLATE PEANUT BUTTER CHEESECAKE
Preheat oven to 350 degrees F., rack in the middle position..
For the Crust:
2 cups chocolate cookie crumbs (I used Nabisco
Famous Chocolate Wafers – measure AFTER
crushing) (DO NOT use chocolate sandwich
cookies with frosting in the middle!)
6 Tablespoons salted butter (¾ stick)
1 teaspoon vanilla extract
For the Cheesecake Batter:
1 and ½ cups white (granulated) sugar
3 eight-ounce packages brick-style cream cheese (I used Philadelphia in the silver packages) softened to room temperature
1 cup mayonnaise (I used Best Foods which is Hellman’s in the east)
6 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips (I used Nestle – you will use 2 cups in all)
1 cup peanut butter chips (I used Reese’s Peanut Butter Chips (made by Nestle)
1 cup milk chocolate chips (I used Nestle)
For the Topping:
2 cups sour cream
½ cup white (granulated) sugar
1 teaspoon vanilla extract
For Decorating:
Sweetened whipped cream
Chocolate curls
Reese’s Miniature Peanut Butter Cups
To prepare your pans:
You will need an 8-inch or 9-inch springform baking pan, the kind with a removable bottom. You will also need a jellyroll pan with sides or a cookie sheet with sides that is large enough to hold your springform pan. Line it with a sheet of foil to catch any drips.
Prepare your springform pan by spraying it the inside with Pam or another nonstick cooking spray.
Cut a circle of parchment paper large enough to cover the bottom of your cheesecake pan.
To make the crust:
Place your crushed chocolate wafer crumbs in a small bowl. Add the melted butter and the teaspoon of vanilla extract. Use a fork from your silverware drawer to mix the crumbs with the butter and vanilla. When everything is thoroughly mixed, dump the crumb mixture into the bottom of your prepared springform pan.
Spread the crumb mixture evenly over the bottom of the pan and 1-inch up the sides.
Place your springform pan inside your freezer to chill while you mix up your topping and cheesecake batter.
To Make the Topping:
In a small bowl, mix the 2 cups of sour cream, half-cup of white sugar, and teaspoon of vanilla extract together. Once everything has been thoroughly combined, refrigerate the bowl with the topping.
To Make the Cheesecake Batter:
Place the sugar in the bowl of an electric mixer.
Cut the bricks of cream cheese into smaller pieces and add them to the sugar. Mix at LOW speed until they are combined and then gradually increase the speed to MEDIUM until everything is thoroughly mixed.
Add the cup of mayonnaise and turn the mixer back down to LOW speed again. Crack the eggs and add them, one by one, to your mixing bowl. Then add the vanilla extract and mix until everything is thoroughly combined.
Shut off your mixer, take off the bowl, and give your cheesecake batter a final stir by hand. (It should be smooth with no lumps of cream cheese.)
Get out 3 medium-size bowls that will hold approximately 3 cups apiece.
Divide your cheesecake batter between the 3 bowls as evenly as you can.
Follow the package instructions for melting the first cup of milk chocolate chips. When they’re melted, stir them smooth.
Feel the sides of the cup or
bowl you used to melt the chips. If they’re not so hot they might cook the eggs, add the melted milk chocolate to your first bowl of batter and stir it in thoroughly.
Take your springform pan out of the freezer, set it on the drip pan you prepared, and pour the milk chocolate cheesecake batter over the bottom of crust.
Place your drip and springform pans in the refrigerator to chill while you prepare the second layer of cheesecake batter.
Read the package instruction for melting the peanut butter chips and follow them. Stir the melted peanut butter chips into the second bowl of batter and mix thoroughly.
Take your pans out of the refrigerator and pour your layer of peanut butter batter over the milk chocolate layer.
Return your pans to the refrigerator.,
Follow the package direction for melting the second cup of milk chocolate chips. Stir the chips smooth, and add the melted milk chocolate chips to your third bowl. Once that has been stirred thoroughly, get your cheesecake pans out of the refrigerator, and add the second milk chocolate chip layer on top of the peanut butter chip layer. Your cheesecake now has a peanut butter layer sandwiched bbe-tween a top and bottom milk chocolate layer.
WARNING: It is very difficult to get smooth, perfectly formed layers in your pan. It’s perfectly all right to swirl the three chocolates together if you prefer to make it that way. Simply use a butter knife from your silverware drawer, dip it all the way down to the first layer, and make a series of circles without lifting your knife until you reach the center of the pan. This will create swirls of chocolate and peanut butter goodness.