Melt 1 lb. chocolate chips in double boiler.
1 C. heavy cream
1 t. vanilla
Blend well, if you'd like it thinner add more heavy cream. If you're not using
right away, it will start to set up, just rewarm and serve.
Optional: 3 to 4 oz. of Kahlua
1 1/2 lbs. cream cheese at room temperature
1 C. sugar
1 t. vanilla
1 t. almond extract
1/2 C. sour cream
Bake this cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the
Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well
blended. Add vanilla, almond extract and sour cream. Pour into pan. To add
marbeling, place 3/4 C. of chocolate sauce in a pourable cup. Drizzle in a
stream over cheesecake. Take a kitchen butter knife and swirl chocolate lightly.
Use remaining chocolate sauce for topping the cheesecake.
Place a pan filled with 8 C. boiling water in the oven to create a moist oven.
Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes,
or until center is set. Turn oven off and let cheesecake set in oven 1 hour
To remove cake from pan, take a knife and run it around the edges. Place a
cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment
paper. Place your serving dish on the bottom of the cheesecake and turn it over.