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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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I got this out of a pretty old cookbook, but never tried it. I hope to try it soon, but haven't had the time to bake one! Ingredients:
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons flour |
1 teaspoon vanilla |
1 teaspoon almond extract |
5 eggs |
1 cup sour cream |
3/4 cup flour |
1/4 cup sugar |
1/8 teaspoon salt |
1/4 teaspoon almond extract |
1 cup semi-sweet chocolate chips, melted, divided |
Directions:
1. Heat oven to 400°F.
2. In small bowl, all crust ingredients.
3. Mix well with a fork or pastry blender until mixture resembles coarse crumbs.
4. Stir in 2 tablespoons melted chocolate chips.
5. Reserve remaining chocolate.
6. Press crumb mixture in the bottom of a pan.
7. Bake at 400°F for 10 minutes.
8. Remove from oven and reduce heat to 325°F.
9. In large bowl, beat cream cheese and 1 cup sugar until light and fluffy.
10. Stir in 3 tablespoons flour, vanilla, and almond extract.
11. Beat in eggs, one at a time, just until blended.
12. Stir in sour cream.
13. Remove 1 1/2 cups filling and place in small bowl; stir in melted chocolate.
14. Pour 1/2 of the plain filling into pan, top with 8 spoonfuls of chocolate mix.
15. Pour remaining plain filling on top; drizzle the rest of the chocolate filling on top.
16. Swirl filling with a table knife to get a marble effect.
17. Place springform pan in a larger pan, add boiling water to the inside of the large pan.
18. Place both pans in the oven for 1 to 1 1/4 hours (temp. should be 325°F) or until center is set.
19. Cool 10 minutes; run knife around edge of the pan to loosen.
20. Remove sides of pan and cool 2 hours.
21. Refrigerate at least 8 hours before serving.
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