• 6-oz. pkg. chocolate
morsels
• 1 c. flour
• 2 T. plus 1 c. sugar
• 1/4 t. salt
• 1/4 c. butter
• 3 8-oz. pkg. cream
cheese (at room
temperature)
• 2 t. vanilla
• 6 eggs, separated
• 1 c. sour cream
An involved, but tried and true recipe. A favorite for those
who like a rich cheesecake.
Melt chocolate morsels on top of double boiler over hot
water. Combine 3/4 cup flour, 2 T. sugar, and salt. Cut in
butter until particles are fine. Stir in 2 T. chocolate. Press
into bottom of 9-inch springform pan. Bake at 400° for
10 minutes.
Soften cream cheese with one cup sugar in mixing bowl.
Blend in 1/4 cup flour and vanilla. Add egg yolks; beat
well. Blend in sour cream. Beat egg whites until soft
peaks form.
Fold into cheese mixture very thoroughly. Combine
remaining chocolate with 1 3/4 cups of cheese mixture.
Pour half of plain mixture over baked crust. Top with
spoonfuls of half the chocolate mixture and cover with
remaining plain mixture, then with chocolate mixture.
Cut through batter with spatula to marble.
Place in 400° oven. Immediately set at 300°. Bake for 1
hour. Turn off oven; let remain in closed oven 1 hour.
Cool for 2 – 3 hours. Chill at least 8 hours before serving.
To cut, use a wet hot sharp knife
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