| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Vegetables |
|
Desserts |
12 |
Servings |
INGREDIENTS
|
|
Crumb-nut Cheesecake Crust |
| 3 |
pk |
Softened Cream Cheese* |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Sour Cream |
| 2 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 3 |
ts |
Flour |
| 1/4 |
c |
Hershey's Cocoa |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Vegetable Oil |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and
2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth.
Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a
small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla
and 1-1/2 cups of the cream cheese mixture; mix until well blended.
Aternately spoon plain and chocolate mixtures into prepared crust, ending
with dollops of the chocolate on top; gently swirl with knife or spatula
for a marbled effect. Bake at 450 degrees for 10 minutes; without opening
oven door, lower temperature to 250 degrees and continue cooking for 30
minutes more.
Without opening oven door, turn off heat and let cheesecake sit in oven
for 30 minutes. Remove from oven and loosen sides with knife. Let cool and
chill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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