>----> CHOCOLATE SWIRL CHEESECAKE PIE <-----< -- GRAHAM CRACKER CRUST: 1 1/4 Cups fine graham cracker crumbs 2 T. sugar 1/4 C. Melted butter or oleo Stir all ingredients together. Press firmly on bottom and sides of 9 inch pie plate. BAKE in 375F oven for 8 mins. Cool completely before filling. -- FILLING: 2 8oz Packages cream cheese at room temperature 2/3 Cup sugar 3 large eggs 2 tsp. vanilla 2 tsp. lemon juice 12 Squares (4oz package) sweet cooking choclate melted and Cooled In a medium bowl, beat together cheese and sugar. Beat in eggs, add vanilla and lemon juice until well blended. Put 1 1/2 Cups of this plain cheese mixture into a small bowl and fold in chocolate. Spread half of the remaining plain cheese mixture over the bottom of the graham cracker crust. Take turns spooning the rest of the plain cheese mixture and the chocolate mixture over the plain cheese layer in the graham cracker crust. Zigzag through the mixture with a small metal spatula or wide knife to form swirls. BAKE in 350F oven for about 25 minutes or when it feels dry when lightly touched in middle. TURN OFF Oven and let stay in oven for additional 15 minutes. Remove and place on wire rack to cool. CHILL. Serve cold or let stand at room temperature before serving. Makes 8 Servings. May be topped with a can of cherries or strawberries in thick syrup. ~*~ Copyright © 1984 Cecily Brownstone ~*~