Yield: 12 Servings
|Of springform pan|
|2 pounds||Cream cheese; unwrapped and|
|Micro 25 secs.|
|4 ounces||Unsweetened chocolate|
|1¼ pounds||Oreos; crushed|
|Mix and pat into bottom and|
|Softened in a microwave for|
|5||Jumbo eggs; unshelled and wa|
|1 cup||Sour cream|
Beat cheese until light and fluffy. Add ¾ cup sugar and beat again.
Add eggs one at a time; beating after each. Add sour cream. Mix well.
Add remaining sugar to melted chocolate. Mix one cup of cheese mixture into chocolate. Pour cheese mixture into pan. Drop spoonfuls of chocolate mixture onto top and swirl with knife. Bake at 425 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1 hour longer. Run knife around edge of cake.
Cool. Top as desired. Variation: Use semi-sweet mint chocolate chips and add entire 1 cup of sugar at one time.