Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: arcohen@leland.Stanford.EDU (Amy Cohen) Date: 18 Mar 1994 03:02:51 GMT I dont know where my mother got this recipe, but its worked for this novice cook several times: Melt 1/4 cup margarine and add 1 cup crushed chocolate wafers (we use Nabiscos Famous brand) or crushed ginger snaps. Press into bottom of 10 inch springform pan. Slowly melt 8 ounces semisweet chocolate. Combine cream cheese, sugar and eggs, one at a time. Add the melted chocolate, cocoa, vanilla and (lastly) the sour cream. Once the mixture is thoroughly and smoothly combined, pour it into the spring-form pan with the crust. Bake at 350 degrees Fahrenheit for 1 hour 10 minutes. Dont be surprised if, when you take the cake out of the oven, the top, which will have risen a great deal, has cracked. The cracks will heal somewhat as the cake cools and settles. Allow to cool and refrigerate. You can grate bitter chocolate as decoration. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
