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1
You need a 9 inch springform pan for this cake.
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2
Melt the chocolate chips, either in the microwave or over a double boiler.
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3
Take the cream cheese out of the fridge, it needs to be softened.
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4
Heat oven to 400u00b0F.
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5
In a bowl, combine 3/4 cup flour and 2 teaspoons sugar.
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6
Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
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7
Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
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8
Press the mixture into the bottom of the ungreased springform pan.
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9
Bake at 400 degrees for about 10 minutes or until very light brown.
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10
Remove from oven and lower the heat to 325u00b0F.
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11
In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
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12
Add 1/4 cup flour and the vanilla and blend well.
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13
Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
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14
Add the sour cream and mix well.
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15
Take 1 3/4 cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
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16
Pour half of the plain filling into the pan, over the crust.
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17
Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
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18
Pour in the rest of the plain filling.
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19
Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
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20
Using a butter knife swirl the chocolate through the plain filling.
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21
Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
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22
Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
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23
Let the cake cool for 2-3 hours then refrigerate overnight before serving.
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24
Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).
