Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | (1 cup) semi-sweet chocolate |
| \N \N | Chips |
| 1 cup | Flour |
| 2 tablespoons | + 1 cup sugar |
| ¼ teaspoon | Salt |
| ¼ cup | Butter |
| 3 \N | (8-oz) pkgs cream cheese |
| 2 teaspoons | Vanilla |
| 1 cup | Dairy sour cream |
| 6 \N | Eggs, separated |
Melt chocolate morsels in top of double boiler over hot water.
Combine ¾ cup flour, 2 Tbls. sugar & salt. Cut in butter until particles are fine. Stir in 2 Tbls. chocolate. Press into bottom of nine-inch spring-form pan. Bake 400x for ten minutes. Soften cream cheese with 1 cup sugar in mixing bowl. Blend in ¼ cup flour & vanilla. Add egg yolks; beat well. Blend in sour cream. Beat egg whites until soft peaks form. Fold into cheese mixture very thoroughly. Combine remaining chocolate with 1¾ cup cheese mixture. Pour half of plain mixture over baked crust. Top with spoonfuls of half of chocolate mixture. Cover with remaining plain mixture, then with chocolate mixture. Cut through batter with spatula to marble. Place in 400 oven. Immediately set at 300. Bake one hour.
Turn off oven; let remain in closed oven one hour. Cool away from drafts two to three hours. Chill at least eight hours before serving.
To cut, use wet hot sharp knife.
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