Ingredients:
PIE CRUST:
1 CUP OF CRUSHED GRAHAM CRACKER
2 TBSP. SUGAR
5 TBSP. BUTTER (MELTED)
THE FILLING:
2 pkg. (8 oz. each) Cream Cheese, softened (I use Philadelphia)
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares (3 oz) Baking Chocolate, melted ( I use Baker’s)
Directions:
PIE CRUST:
MIX ALL 3 AND PLACE IN A DEEP DISH PAN OR PIE PAN. I USE THE PAN FOR MIXING SO I DON'T HAVE TO USE A DIFFERENT DISH AND WHEN YOU'RE DONE YOU JUST PAT THE CRUST INTO THE PAN UP TO THE EDGES AND COVER THE WHOLE ENTIRE PAN. IF YOU PREFER AND DON’T HAVE TIME TO MAKE THE CRUST, JUST USE THE PRE MADE ONE FROM THE STORE.
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in chocolate with a rubber spatula. If you want the marble effect don't mix the batter too much. Pour into crust.
BAKE 35 to 40 minutes or until center is almost set. Cool for 30 minutes. Refrigerate for 3 hours or overnight. Store leftover cheesecake in refrigerator.
❤ clairebakescakes ❤
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