INGREDIENTS

INSTRUCTIONS

From: Linda Shapiro ? Naples FL <lss@coconet.com>  Date: Thu, 4 Jul
1996 17:22:22 -0400 Recipe By : Jewish Cookery From  Boston To Baghdad/
M. Liebman 1975  CRUST: Mix together the crumbs, sugar, grated orange
peel, chocolate  and melted butter.  Combine well and press into a
heavily buttered 8- inch springform pan,  evenly covering the bottom
and about an inch of the sides.  FILLING: Beat together the eggs and
sugar til very light. Soften the  cream cheese and cream it til it is
fluffy. Add gradually to the egg  mixture, beating to combine
thoroughly.  In the top of a double boiler, over simmering water,
combine the  chocolate and the butter. When the chocolate is melted and
mixed with  the butter, remove from the heat and add the sour cream and
the  vanilla. Mix.  Add to the cheese mixture and mix til smooth.  Pour
the batter into the prepared pan and bake in a preheated 325  degree
oven for 2 hours or til the center of the cake is firm. Cool  on a rack
and refrigerate overnight.  Decorate with chocolate curls and whipped
cream.  **NOTE: The amount of vanilla extract called for seems
excessive.  Use your judgement.  (Recipe is found on page 232)
JEWISH-FOOD digest 231  From the Jewish Food recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 538
Calories From Fat: 324
Total Fat: 37.9g
Cholesterol: 120.9mg
Sodium: 47.7mg
Potassium: 64.9mg
Carbohydrates: 51.4g
Fiber: 2.3g
Sugar: 26.2g
Protein: 4.2g