Preheat oven to 325°. Over hot (not boiling) water, combine chocolate chips and ½ cup sugar in double boiler. Heat until chips melt and mixture is smooth. Remove from heat; set aside. In a small bowl, combine graham cracker crumbs, 2 Tbsp. sugar and the butter; mix well. Pat firmly into a 9-inch spring form pan, covering bottom and 1 inch up the sides; set aside.
In a large bowl, beat cream cheese until light and creamy. Gradually beat in ¾ cup sugar, alternating with the sour cream. Divide batter in half. Stir melted chocolate mixture into one half. Pour into crumb-lined pan; cover with plain batter. With a knife, swirl the chocolate batter through the plain batter to marbleize. Bake 50 minutes or until only a 2 to 3-inch circle in center will shake. Cool to room temperature and refrigerate until ready to serve.
—
This recipe was originally found in Recipes & Memories: The Green Family. Unfortunately, this book is no longer available in print.
print it
Eleven Our State authors share stories about the role light plays in their holiday celebrations.
For more than 50 years, a dazzling chandelier has hung in the dining room of the Executive Mansion in Raleigh. Only recently has its remarkable backstory been fully illuminated.
At Burge Flower Shop, Randolph County residents find comfort, joy, and inspiration by the bouquet.
A pair of mother-daughter innkeepers inherited a love of hosting from their expansive family. At Christmastime, they welcome guests to their historic lodge in Stanly County.
