From: firstname.lastname@example.org (stephanie) Date: 5 Oct 1993 12:25 CDT Prepare graham cracker crust, pressinto base and sides of 9" spring form pan and refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over low heat, set aside. Beat 1 lb. cream cheese until fluffy. Gradualy beat in 3/4 cup extra fine sugar, 1/2 cup sour cream and 1 Tbs. vanilla extract. Add 4 extra large eggs, one at a time. Mix well, place bowl over hot water and stir unti smooth. Pour 10oz. of batter into another bowl, set aside. Mix remaining batter with chocolate, stir over hot water until smooth. Take springform pan from refrigator, fill with chocolate batter. Gently pour plain batter over the top and make swirls in the batter with fork. Bake at 325 for 50 min. Cool to room temperature, remove rim and refrigerate overnight. This recipe is from the Williams-Sonoma Autumn 1993 catalog. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (780g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2317 (88%)|
|Amt Per Serving||% DV|
|Total Fat 257.5g||343 %|
|Saturated Fat 144.7g||723 %|
|Monounsaturated Fat 65.5g|
|Polyunsanturated Fat 11g|
|Cholesterol 897.6mg||276 %|
|Sodium 2369.9mg||82 %|
|Potassium 1107mg||29 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 39.7g|
|Protein 46.7g||67 %|
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Calories per serving: 2628
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