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This recipe for CHOCOLATE SWIRL CHEESECAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


Graham cracker crust:
3-3 oz. packages cream cheese
3/4 c. sugar
1/2 c. sour cream
2 tsp. vanilla
3 T. flour
3 eggs

1/4 c. Hershey's cocoa
1/2 c. sugar
1 T. oil
1/2 tsp. vanilla

Combine cream cheese, 3/4 c. sugar, sour cream and 2 tsp. vanilla and beat at medium speed until smooth. Add flour, one tablespoon at a time, then eggs, beating well. I use my blender to do this.

In a separate bowl, combine the cocoa, 1/2 c. sugar, oil and 1/2 tsp. vanilla. Take 1-1/2 c. cream cheese mixture and put into the cocoa mixture and blend. Pour alternate layers of the mixture into the crust. Bake at 450 for 10 minutes without opening the oven. Turn heat to 250 and bake for 30 minutes more. Turn oven off and keep in the oven for 30 more minutes. Take out of the oven and chill in refrigerator.




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