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Royal Marble Cheesecake

6 oz (1 c) semi-sweet chocolate chips
1 c flour
2 T plus 1 c sugar
1/4 t salt
1/4 c butter
3 8-oz pkgs cream cheese
2 t vanilla
1 c dairy sour cream
6 eggs, separated

Melt chocolate morsels in top of double boiler over hot water.
Combine 3/4 c flour, 2 T sugar and salt. Cut in butter until
particles are fine. Stir in 2 T chocolate. Press into bottom of
nine-inch spring-form pan. Bake 400F for ten minutes.

Soften cream cheese with 1 c sugar in mixing bowl. Blend in 1/4 c
flour and vanilla. Add egg yolks; beat well. Blend in sour cream.
Beat egg whites until soft peaks form. Fold into cheese mixture
very thoroughly. Combine remaining chocolate with 1 3/4 c cheese
mixture.

Pour half of plain mixture over baked crust. Top with spoonfuls of
half of chocolate mixture. Cover with remaining plain mixture, then
with chocolate mixture. Cut through batter with spatula to marble.

Place in 400 oven. Immediately turn to 300. Bake one hour. Turn
off oven; let remain in closed oven one hour. Cool away from drafts
two to three hours. Chill at least eight hours before serving. To
cut, use wet hot sharp knife.

Notes:

For use with self-rising flour, omit salt. Bake crust eight minutes.

For a firmer cheesecake, add 6 whole eggs, one at a time, beating
well after each. Omit beaten egg whites.

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