Cheesecake ( chocolate swirl )
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Semi-sweet chocolate ships |
| 1¼ | cup | Graham-cracker crumbs |
| ¼ | cup | Butter, melted |
| ¾ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Sugar |
| 2 | tablespoons | Sugar |
| 2 | packs | Cream cheese, soft 8 oz size |
| ½ | cup | Sour cream |
| 4 | Eggs | |
Directions
1. Preheat oven to 325 degrees
2. Combine over hot (not boiling) water, chocolate chips and ½ cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside.
3. In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9" springform pan, covering bottom and 1//2 inch up sides; set aside.
4. In large bowl, beat cream cheese until light and creamy. Gradually beat in ¾ cup sugar. Mix sour cream and vanilla extract. Add egge, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize.
5. Bake for 50 minutes or until only 2-3 inch circle in center will shake.
Cool at room temperatute; refrigerate.
From: Carl Berger Date: 13 May 96