Recipe By : Pam Holley
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
1 cup sugar
8 tablespoons sugar
3 1/2 pounds cream cheese
5 eggs
2 teaspoons vanilla
1 1/2 pints sour cream
Hot Fudge sauce:
5 tablespoons unsalted butter
2 squares unsweetened chocolate -- chopped
1 teaspoon vanilla
2/3 cup evaporated milk
1/4 cup cocoa
3/4 cup sugar
2 teaspoons grand Marnier
Cheesecake
Blend together graham cracker crumbs, 4 tb sugar and butter and line
bottom of springform pan. Cream cheese until blended. Add eggs, one
at a time. Add 1/2 pint sour cream, 1 cup sugar and 1 ts vanilla.
Pour on crust and bake 1 hour at 300 F. Let stand.
Blend together 1 pint sour cream, 4 tb sugar and 1 ts vanilla. Pour
over cake. Bake 5 minutes at 300 F. Cool and refrigerate.
Fudge sauce
Melt butter in saucepan. Remove from heat, add cocoa and whisk until
smooth. Stir in chocolate, sugar and evaporated milk. Bring to boil
over medium heat, stirring constantly. Remove from heat. Cool
briefly, then add vanilla and Grand Marnier. Mix, adding salt to
taste if necessary. Pour hot sauce over cool cake just before
serving. Two cups fudge sauce stores nicely in refrigerator.)
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Per serving: 10780 Calories; 842 g Fat (69% calories from fat);
196 g Protein; 673 g Carbs; 3163 mg Cholesterol; 6320 mg Sodium
NOTES: Published in the 7-13-94 issue of the Tyler Courier-Times.
