1 Chocolate crumb crust
10 oz Frozen strawberries*
1/2 c Semi sweet chocolate chips
3 pk Cream cheese (8oz ea)**
1 1/2 c Sugar
3 Eggs
1/3 c Dairy sour cream
3 tb All-purpose flour PLUS
1 ts All-purpose flour
1/2 ts Vanilla extract
1/4 ts Salt
1/4 ts Red food color, optional
* strawberries should be thawed and drained thoroughly ** cream
cheese should be softened Prepare Chocolate crumb crust. Heat oven to
400F. In blender or food processor puree strawberries to yield 1/2
cup; set aside. In small microwave-safe bowl, place chocolate chips.
Microwave at High 1 1/2 minutes; stir. If necessary, microwave at
HIgh an additional 15 seconds at a time, stirring after each heating,
just until chips are melted when stirred; set aside. In large mixer
bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour
cream, flour, vanilla and salt; beat until smooth. In separate bowl,
stir together 1 1/3 cups batter and remaining 1 tsp. flour with
strawberries; add food color if desired. Pour strawberry batter into
crust. Carefully spoon 2 cups vanilla batter over strawberry batter;
smooth surface. Stir melted chocolate into remaining batter;
carefully smooth over vanilla batter, smoothing surface. Bake 10
minutes. Reduce oven temperature to 350F; continue baking 55 to 60
minutes or until center is almost set. Remove from oven to cooling
rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room
temperature. Refrigerate serveral hours or overnight; remove rim of
pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven
to 350F. In small bowl, stir together 1 1/2 cups vanill wafers crumbs
(about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in
1/3 cup melted butter or margarine. Press mixture onto bottom of 9″
springform pan. Bake 8 minutes.
Yields
10 Servings