Cheesecake ( chocolate swirl )

Yield: 10 servings

Measure 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 \N Eggs

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

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