-PATTI – VDRJ67A-
-CRUST-
1 1/2 c Chocolate cookie crumbs 3 tb Butter; melted
2 ts Sugar
FILLING
5 oz Semi sweet chocolate 3 tb Bourbon
16 oz Cream cheese; softened 1 1/2 ts Creme de menthe, clear
3/4 c Sugar Marascnio cherries; garnish
1/2 c Sour cream Mint leaves; garnish
4 Eggs
For crust, combine the crumbs, sugar and melted butter. Press firmly
and evenly into 9″ springform pan. Place in refrigerator while making
filling. Melt chocolate in heavy saucepan. Beat cream cheese and
sugar until smooth. Add sour cream. Blend well. Beat in eggs, one at
a time, beating at low speed. Blend in bourbon and creme de menthe.
Pour 1-1/4 cups batter into another bowl. Mix remaining batter with
the melted chocolate. Fill crust with the chocolate batter, then
slowly pour on the plain batter, making a swirling patern is desired.
Bake at 350~ for 45-50 minutes. The sides will be puffed and the
center will be soft (it will firm when cooled). Chill at least 6
hours before serving. NOTE: An extra dash of creme de menthe added to
the plain batter
Yields
10 servings
