| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
|
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 oz) chocolate chips |
| 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Graham cracker crumbs |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Butter; melted |
| 2 |
pk |
(8 oz) cream cheese; softened |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 4 |
|
Eggs |
INSTRUCTIONS
Source: The Philadelphia Orchestra Cookbook
Preheat oven to 325 degrees. Combine over hot (not coiling) water chocolate
chips and sugar. Heat until melted and smooth. Set aside. In small bowl
combine graham cracker crumbs, 2 Tbsp. sugar and melted butter. Mix well.
Pat firmly into 9" springform pan, covering bottom and 1 1/2" up sides. Set
aside. In large bowl, beat cream cheese until light and creamy. Gradually
beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a
time, beating well after each addition. Divide batter in half. Stir melted
chocolate mixture into first half. Pour into crumb-lined pan. Cover with
plain batter. With a knife, swirl plain batter with chocolate batter to
marbleize. Bake at 325 degrees for 50 minutes, or until only a 2 to 3 inch
circle in center will shake. Cool at room temp. Refrigerate.
Posted to JEWISH-FOOD digest by Dobie607@aol.com on Aug 3, 1998, converted
by MM_Buster v2.0l.
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