| 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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