Ingredients

• 6 oz. (1 cup) of real chocolate chips
• 1 cup of flour
• 2 tbsp + 1 cup of sugar
• 1/4 tsp of salt
• 1/4 cup of butter
• 3 8-ounce packages of cream cheese
• 2 tsps. of vanilla extract
• 6 eggs
• 1 cup of sour cream

Method

Preheat oven to 400°. Melt chocolate over a double boiler. Combine 3/4 cup of flour, 2 tbsp of sugar & the salt. Cut in butter. Stir in 2 tbsp of chocolate. Press into bottom of 9" circular spring-form pan. Bake for 10 minutes. This is the crust.

Take softened cream cheese with 1 cup of sugar. Blend in 1/4 cup of flour and vanilla. Add eggs one at a time, beating well after each addition. Blend in sour cream.

Combine rest of chocolate with 1 3/4 cups of cheese mixture. Pour 1/2 of plain mixture over crust. Top with spponfuls of 1/2 of chocolate mixture. Cover with remaining plain mixture, then with remaining chocolate mixture. Cut through batter with spatula. Put in 400° oven and then immediately reset to 300°. Bake one hour. Turn off the oven. Let stay for one hour. Remove from oven and loosen cake from rim. Cool for 2-3 hours away from draft. Chill for 8 hours before serving.

Crust

• 1 cup of graham cracker crumbs
• 3 tablespoons of sugar
• 3 tablespoons of butter

Combine crumbs, sugar and butter; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.

Custard

• 3 8-ounce packages of cream cheese
• 3/4 cup of sugar
• 1 teaspoon of vanilla extract
• 3 eggs
• 1 1-ounce square of unsweetened chocolate

Combine cream cheese, sugar and vanilla, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Back at 450° fore 10 minutes. reduce oven temperature to 250°; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

10-12 servings.

Preparation time: 20 minutes plus chilling

Baking time: 40 minutes

Source: Cheesecakes. © 1989 by Kraft, Inc. Beekman house. The book cover is entitled simply "Cheesecakes," but via the ISBN number (0-517-68639-2) the title is "From America's Favorite Kitchens: Kraft (R) Philadelphia Cheesecakes (Philadelphia Cream Cheese)."

I made this today for Thanksgiving. It went over well. It's very good, but I like the Royal Marble Cheesecake recipe better.