| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Chocolate Wafer Crumbs |
| 24 | oz | Cream Cheese, Softened |
| 1/4 | c | Unbleached All-Purpose Flour |
| 1/2 | c | Sour Cream |
| 1 | c | Mini Semi-sweet Chips |
| 3 | tb | Margarine, Melted |
| 3/4 | c | Sugar |
| 3 | Large Eggs | |
| 1 | ts | Vanilla |
INSTRUCTIONS
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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