Sunday, August 23, 2009

Chocolate Bliss

1 c sugar
½ c butter
4 eggs
1½ tsp sour cream
1½ tsp vanilla extract
½ tsp salt
1 c flour
16 oz semi sweet chocolate, melted
16 oz cream cheese
½ c butter
2 eggs
1 c sugar
2tbs almond extract

Preheat oven to 350 degrees.
Line a 9 or 10 inch springform pan with parchment paper.
With an electric mixer, combine sugar, butter, eggs, sour cream and vanilla until smooth. Add salt and flour. Melt chocolate and add to mixture. pour into prepared pan. Make topping.
Combine ingredients with a food processor or electric mixer. Pour cream cheese mixture on top of chocolate mixture and run knife through both batters, creating marbled effect. Bake for 20-30 minutes or until set.Cool completely and store in the refrigerator. Cut into wedges and serve

Choclate Chip Cheesecake

6 tbs butter, melted
1½ c chocolate wafer crumbs
2 tsp sugar
1½ lb cream cheese, room temperature
1 c sugar
4 eggs, room temp
1/3 c heavy cream
1 tbs instant coffee powder
1 tsp vanilla extract
6 oz mini semi-sweet chocolate chips

For Crust, combine butter, crumbs & 2tbs sugar and press onto bottom and partially up sides of a 10 inch buttered springform pan. Bake at 350 degrees for 10 minutes. Cool while making filling.

Turn oven temp to 200 degrees.

With an electric mixer or food processor, combine cream cheese and sugar until light. Add eggs and mix until smooth, scraping down sides of bowl. Add instant coffee and vanilla and combine. Pour ½ of the filling into prepared crust. Stir chocolate chips into remaining filling and carefully pour over filling in the pan. Bake for 2 hours until set. Cool at room temp. Cover with plastic wrap and refrigerate overnight.