Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?
Heat oven to 375 degrees Fahrenheit. In large mixer bowl, beat cream
cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until well blended. Add
eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes.
Remove from oven; cool 15 minutes. Increase oven temperature to 425 degrees
Fahrenheit. In small bowl, stir together sour cream, remaining 2
tablespoons sugar and remaining 1 teaspoon vanilla until smooth; spread
evenly over top of cheesecake. Bake 10 minutes; remove from oven. Loosen
cheesecake from side of pan; cool to room temperature. Refrigerate several
hours or overnight; remove side of pan. Garnish with fresh fruit. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.
Graham Crust: In bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup
sugar, and 1/3 cup melted butter or margarine. Press mixture onto bottom
and halfway up side of 9-inch springform pan. Variation:
Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup
Hershey's Semi-Sweet Chocolate Chips into batter before pouring into crust.
Bake and serve as directed.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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