ow and add in the chocolate; stir until mixture is melted
Combine crumbs, margarine and 3 tablespoons sugar.
Press firmly into bottom of a foil-lined 8-inch square baking pan.
In blender combine cheese, milk, 1/2 cup sugar, egg, flour and vanilla.
Blend until smooth.
Melt chocolate bits in saucepan; cool slightly.
Stir in 3/4 cup batter; mix.
Pour remaining batter into pan.
Pour chocolate mixture over batter; swirl with knife.
Bake at 350\u00b0 for 45 to 50 minutes.
Chill 1 hour.
Remove from pan; cut into triangles.
Top with Raspberry Sauce.
Serves 8.
o 350F degrees.
MAKE CHOCOLATE CRUST: Coat 9 inch springform
ixture. Divide in half. Stir chocolate into one portion.
Spoon
easpoons vanilla and melted white chocolate (refer to note # 2),
ot (not boiling) water, combine chocolate and 1/2 cup of
Melt chocolate.
Let cool.
Cream the cream cheese well. Whip in sugar, vanilla and eggs (one at a time).
Mix 2 cups of cheese mixture with melted chocolate.
Grease large pie pan or 9 x 13 x 2-inch pan.
Pour in plain mixture and swirl in chocolate mixture.
Bake at 350\u00b0 for 30 minutes or less.
Do not overbake. Chill.
This is a crustless cheesecake.
Drop chocolate batter by spoonfuls onto vanilla batter.
Swirl through batter
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan.
(You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The larger cheesecake will require only 45 to 50 minutes baking time.)
Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth.
Add egg and process just until blended. Fold in chocolate morsels.
repared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture
Preheat oven to 325\u00b0. Beat cream cheese and sugar together until smooth. Add eggs, vanilla and salt; beat until well blended. Place crust on baking sheet and pour filling into crust. Drop melted chocolate by teaspoonfuls onto filling.
Swirl chocolate into filling with tip of knife. Bake on baking sheet for 25 to 30 minutes or until knife inserted in center comes clean. Cool; chill about 3 hours. Serves 8.
ven to 325.
Combine chocolate chips and sugar in a
ot (not boiling) water, combine chocolate chips and 1/2 cup
Preheat oven to 325\u00b0.
Beat cream cheese and sugar together. Add eggs, vanilla and salt and beat until well blended.
Place crust on a cookie sheet and pour in filling.
Drop dollops of melted chocolate chips on top of filling and swirl with a knife like a marble cake.
Bake on the cookie sheet for about 25 to 30 minutes or until clean knife inserted in center comes out clean. Cool.
Chill 3 hours.
Makes 8 servings.
Soften cream cheese; add sugar and mix well.
Add eggs and mix well.
Pour into crust.
Melt chocolate chips and pour over top of cheese mixture.
Swirl with fork or whisk.
Bake 30 to 35 minutes or until set at 350\u00b0.
Melt a few chocolate chips and swirl in.
Pour into pie crust. Bake at 325\u00b0 for 25 to 30 minutes.
In mixer, combine cheese and sugar.
Add 1 egg at a time, mixing well after each.
Add vanilla and stir well.
Reserve 2 cups cheese mixture.
Pour remaining batter into well buttered pie pan or 9-inch square pan.
Add chocolate to reserved cheese mixture.
Mix well and drop by spoonfuls into pan; swirl mixtures together with knife.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool, then chill.
You can substitute an 8-inch pan for this cheesecake recipe, if desired.
The large cheesecake will require only 45 to 50 minutes baking time.
Combine graham cracker crumbs, cinnamon and butter, mixing well.
Firmly press into bottom and up sides of a 9-inch spring-form pan, then refrigerate.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Beat cream cheese with electric mixer until light and fluffy.
Gradually add sugar, mixing well.
Add eggs, one at a time, beating after each addition.
Stir in flour, lemon rind, lemon juice and vanilla. Fold in whipped cream.
ggs; beat well. Pour into Chocolate Crumb Crust.
Bake 10