—–PATTI – VDRJ67A—– —–CRUST—– 1 1/2 c Chocolate cookie crumbs
2 ts Sugar
3 tb Butter — melted
—–FILLING—– 5 oz Semi sweet chocolate
16 oz Cream cheese — softened
3/4 c Sugar
1/2 c Sour cream
4 Eggs
3 tb Bourbon
1 1/2 ts Creme de menthe, clear
Marascnio cherries — garnish Mint leaves — garnish
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