Recipe - Marbled Cheesecake

NORMA WRENN
3 pack (8 ounce ea) nonfat cream
cheese; softened
1 One fourth cup Granulated sugar
1 cup Nonfat sour cream
1 tablespoon Allpurpose flour
2 teaspoon Vanilla extract
2 lg Eggs
2 Squares (2 oz) semisweet
chocolate; melted

FOR THE CRUST
1 cup Chocolate wafer; (about 18
wafers)
1 tablespoon Unsalted butter or margarine
melted

Preparation time: 20 minutes Baking time: 1 hour 15 minutes

Preheat oven to 325 degrees. To prepare crust, in a small bowl, combine
crumbs and butter. Mix well. Press into bottom of a 8inch springform pan.
Wrap outside of pan with the heavyduty foil. Set aside.

In a large mixing bowl, using an electric mixer set on medium speed, beat
cream cheese and sugar for 2 minutes. Beat in sour cream, flour, and
vanilla. Add the eggs, 1 at a time, beating well after each addition.

Transfer 1One half cups of batter to a small bowl. Stir in chocolate. Spread
half of vanilla batter over crust. Top with half of chocolate batter. Spoon
remaining vanilla batter over chocolate batter. Top with remainng chocolate
batter.

Using a knife, gently swirl batters together. Place pan in a shallow
roasting pan; add enough boiling water to come half way up sides of
springform pan. Bake untl just set, about 1 hour 15 minutes.

Place pan on a wire rack and cool to room temperature. Cover and chill for
4 hours.

Per Serving: Calories 289 (16% from fat) Carbohydrates 44g Protein 18g
Sodium 572mg Fat 5g Cholesterol 58mg

Cook's Tips: To test cheesecake doneness, remove the pan from the oven and
shake very gentlythe cake should be set in the center and not wobbly.

To prevent discoloration of aluminum springform pans, line the bottom with
a circle of parchment paper. Coat the paper with vegetable cooking spray.
MM Norma Wrenn

Source: Healthy Meals in Minutes Promotional card
Posted to MCRecipe Digest by Brenda H. Alcorn Date: Friday, February 13,
1998 9:07 PM on Feb 13, 1998