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Marble Cheesecake I
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This cake is 1964 Pillsbury Bake-off winner
Crust:
3/4 cup all-purpose flour
2 tbl. sugar
dash salt
1/4 cup butter or margarine
1 cup semi-sweet chocolate chips, melted
Filling:
3 (8oz. pkg.) cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
2 tsp. vanilla
6 eggs
1 cup sour cream
Preaheat oven to 350*
In a small bowl, combine 3/4 cup flour, 2 tbl. sugar and salt. Using a pastry cutter or fork, cut in butter until mixture resembles coarse crumbs. Stir in 2 tbl. of the melted chocolate. Reserve remaining chocolate for filling. Press into the bottom of an ungreased 9 inch springform pan.
Bake at 400* for 10 minutes or until very light brown. Remove from the oven. Reduce oven temperature to 325*.
In a large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add 1/4 cup flour and vanilla; blend well. At low speed add eggs one at a time, beating just until blended. Add sour cream; mix well. Place 1-3/4 cups filling mixture in a medium bowl; stir in reserved melted chocolate. Pour 1/2 of the plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with the remaining plain filling, then with spoonfuls of remaining chocolate filling. Using a table knife, swirl chocolate filling through the plain filling.
Bake at 325* for 60-75 minutes or until center is almost set. Cool 10 minutes; remove sides of pan. Cool 2-3 hours. Refrigerate 8 hours or overnight before serving.
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