Chocolate cheesecake #06

Yield: 10 Servings

Measure Ingredient
\N \N Graham cracker crust
6 ounces Bittersweet chocolate
¼ cup Rum
1 pounds Cream cheese
¾ cup Extra fine sugar
½ cup Sour cream
1 tablespoon Vanilla extract
4 \N Extra large eggs

From: smudd@... (stephanie)

Date: 5 Oct 1993 12:25 CDT

Prepare graham cracker crust, pressinto base and sides of 9" spring form pan and refrigerate. Melt 6 oz. bittersweet chocolate with ¼ cup rum over low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in ¾ cup extra fine sugar, ½ cup sour cream and 1 Tbs. vanilla extract.

Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water and stir unti smooth. Pour 10oz. of batter into another bowl, set aside.

Mix remaining batter with chocolate, stir over hot water until smooth. Take springform pan from refrigator, fill with chocolate batter. Gently pour plain batter over the top and make swirls in the batter with fork. Bake at 325 for 50 min. Cool to room temperature, remove rim and refrigerate overnight. This recipe is from the Williams-Sonoma Autumn 1993 catalog.



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