>----> 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 ~*~