by Verlie Cox
Crust:
1 cup Chocolate Wafer Crumbs
1 tbsp Butter, melted
Combine in a small bowl and mix well. Press mixture into bottom and sides of 1- 8” cake pan, wrap in heavy duty foil and set aside.
Filling:
1 Graham Cracker Crust, prepared
3 packages (8oz each) Philly Cream Cheese, softened
1¼ cup Granulated Sugar
1 cup Sour Cream
1 tbsp All Purpose Flour
2 tsp Pure Vanilla Extract
2 large Eggs
2oz Semi-sweet Chocolate, slightly melted
In large bowl beat on medium with an electric mixer: cream cheese and sugar, for 2 minutes. Beat in sour cream, flour and vanilla. Add eggs, 1 at a time, and beat well after each egg.
In another small bowl; mix ½ of the egg mixture with the melted chocolate. Immediately pour vanilla mixture into the crust, and top with chocolate mixture. Immediately stir with knife to create marbled effect. Place pan inside a roasting pan with 1” water on the bottom. (Make sure there isn’t too much water, and it doesn’t run over sides of pie pan. Bake in preheated 325° oven for 1 hour and 15 minutes. Chill for 4 hours in refrigerator, serve cold.
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