24 oz cream cheese
¾ c sugar
½ c sour cream
2 t vanilla
3 T flour
3 eggs
¼ c cocoa
¼ c sugar
1 T oil
½ t vanilla
Graham Crust
1-1/2 c graham cracker crumbs
1/3 c sugar
¼ c melted butter
Combine; press into bottom of 9-inch springform pan; set aside
Combine cream cheese, ¾ c sugar, sour cream and 2 t vanilla in large mixing bowl, beat on medium until smooth. Add flour, 1 T at a time, blending well. Add eggs; beat well. Combine cocoa and ¼ c sugar in small bowl; Add oil, ½ t vanilla, and 1-1/2 c of cream cheese mixture. Mix until well blended.
Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife or spatula for marbled effect. Bake at 450 for 10 minutes; without opening oven door, reduce heat to 250 and continue to bake for 30 minutes. Turn off oven, let cheesecake remain in oven 30 more minutes without opening door. Remove from oven, loosen cake from side of pan. Cool completely; chill thoroughly.
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