6 oz (1 c) semi-sweet chocolate
Chips
1 c Flour
2 tb Plus 1 c sugar
1/4 ts Salt
1/4 c Butter
3 8-oz pkgs cream cheese
2 ts Vanilla
1 c Dairy sour cream
6 Eggs, separated
Melt chocolate morsels in top of double boiler over hot water. Combine
3/4 c flour, 2 T sugar and salt. Cut in butter until particles are
fine. Stir in 2 T chocolate. Press into bottom of nine-inch
spring-form pan. Bake 400x for ten minutes.* Soften cream cheese with
1 c sugar in mixing bowl. Blend in 1/4 c 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 c cheese mixture. Pour half of plain
mixture over baked crust. Top with spoonfuls of half of chocolate
mixture. Cover with remaining plain mixture, then with chocolate
mixture. Cut through batter with spatula to marble. Place in 400x
oven. Immediately set at 300x. Bake one hour. Turn off oven; let
remain in closed oven one hour. Cool away from drafts two to three
hours. Chill at least eight hours before serving. To cut, use wet hot
sharp knife.
*For use with self-rising flour, omit salt. Bake crust eight minutes.
**For a firmer cheesecake, add 6 whole eggs, one at a time, beating
well after each. Omit beaten egg whites.
