| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter |
| 3 | c | Graham cracker crumbs |
| Sugar (optional) | ||
| 1 | pk | (12-oz) semi-sweet chocolate chips |
| 2 | lb | Cream cheese; softened |
| 2 | c | Sugar |
| 4 | lg | Eggs |
| 1 | tb | Cocoa |
| 2 | tb | Vanilla |
| 2 | c | Sour cream |
INSTRUCTIONS
CRUST FILLING Melt butter & add graham cracker crumbs. Mix well. (Add a little sugar, if desired.) Spread on bottom & up sides (within 1 inch of top) of a 10-inch spring form pan. For filling, melt chocolate in double boiler. Beat cream cheese in large mixing bowl at medium speed until light & fluffy. Gradually beat in sugar, about 1/4 cup at a time. Add eggs, one at a time, beating well after each addition. Add melted chocolate, cocoa & vanilla. Blend thoroughly. Stir in sour cream. Pour into chilled crust. Bake at 300 for 1-1/2 hours. Cool at room temperature. Chill at least 5 hours before cutting. RITA FINCHER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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