Ingredients:
3/4 cup all-purpose flour
2 tablespoons sugar
1 dash salt
1/4 cup butter
1 cup semi-sweet chocolate chips, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla
6 eggs
1 cup sour cream
Directions:
Preheat oven to 400 degrees F.
To prepare crust, place the flour, sugar and salt in a bowl; mix in butter using a pastry blender or a fork until mixture resembles coarse crumbs.
Fold in 2 tbsp of the melted chocolate (reheat on low temp if necessary, but do not scorch); reserve remaining chocolate.
Press crust into the bottom of an ungreased 9-inch springform pan.
Bake the crust in preheated oven for 10 minutes or until light brown; cool.
Reduce oven temp to 325.
To prepare filling, using electric mixer, beat cream cheese and sugar in a mixing bowl until fluffy; add the flour and vanilla, blending well.
Mix in eggs one at a time, using mixer on lowest setting, beating just until blended.
Add sour cream; mix well.
Put 1 3/4 cups of the filling into a separate bowl and stir in the reserved chocolate.
Pour half of the plain filling into the pan with the crust; dot with spoonfuls of the chocolate filling.
Top the rest with the remaining plain filling, then use a knife to swirl the chocolate filling around into the plain filling.
Bake at 325 degrees F for 60-70 minutes or until center is about set; remove from oven and cool 10 minutes before removing sides from pan.
Cool 2-3 hours, then refrigerate 8 hours or overnight before serving.
Note: a shallow pan of water on the bottom shelf rack will help keep the surface of the cake moist and help prevent cracks.
Servings: 12-14
Time preparation: 25 min.
Time total: 95 min.