Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 337 (54%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 396.8mg||122 %|
|Sodium 435.2mg||15 %|
|Potassium 235.9mg||6 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 58.1g|
|Protein 14.7g||21 %|
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Calories per serving: 619
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