Recipe - Holleys Cheesecake

1 One half cup Graham cracker crumbs
1 cup Sugar
8 tablespoon Sugar
3 One half pound Cream cheese
5 Eggs
2 teaspoon Vanilla
1 One half pt Sour cream

HOT FUDGE SAUCE
5 tablespoon Unsalted butter
2 Squares unsweetened
chocolate; chopped
1 teaspoon Vanilla
2/3 cup Evaporated milk
One fourth cup Cocoa
Three fourths cup Sugar
2 teaspoon Grand Marnier

Cheesecake Blend together graham cracker crumbs, 4 tablespoons sugar and
butter and line bottom of springform pan. Cream cheese until blended. Add
eggs, one at a time. Add One half pint sour cream, 1 cup sugar and 1 teaspoon
vanilla. Pour on crust and bake 1 hour at 300. Let stand. Blend together 1
pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour over
cake. Bake 5 minutes at 300. Cool and refrigerate. Fudge sauce Melt
butter in saucepan. Remove from heat, add cocoa and wisk until smooth.
Stir in chocolate, sugar and evaporated milk. Bring to boil over medium
heat, stirring constantly. Remove from heat. Cool briefly, then add
vanilla and Grand Marnier. Mix, adding salt to taste if necessary. Pour
hot sauce over cool cake just before serving. Two cups fudge sauce stores
nicely in refrigerator.)
Recipe By : Pam Holley

Posted to EATL Digest 24 Sep 96

Date: Wed, 25 Sep 1996 06:05:19 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM