1 box graham cracker crumbs
¼ lb. butter, melted
1 tablespoon Tone’s® Salt
12 oz. semi sweet chocolate chips
2 ½ lbs. cream cheese, room temperature
1 ½ cups sugar
1 tablespoon Argo® Cornstarch
8 oz. sour cream
1 tablespoon vanilla extract
•Preheat oven to 325⁰F.
•Wrap the outside of an 8 ½ or 9 inch spring form pan with foil.
•Find a roasting pan that is large enough to hold the spring form pan and set aside.
•Place cookie crumbs in a medium sized bowl. Stir in butter and Tone’s® Salt until evenly combined. Pat into bottom of prepared pan; you can cover your hand with plastic wrap to keep crumbs from sticking to your hands. Then place the pan in the roasting pan.
•Place chocolate chips in a medium size, microwave safe bowl. Microwave on HIGH power for 1 minute. Remove and stir until smooth. Set aside.
•With an electric mixer, beat cream cheese, sugar and Argo® Cornstarch in a large bowl until creamy (about 2 minutes).
•Add eggs, one at a time, beating well after each egg is added. Scrape down the sides of the mixing bowl occasionally to fully combine ingredients.
•Beat in sour cream and vanilla.
•Blend 3 cups of the batter into the melted chocolate, stirring until smooth.
•Dollop both kinds of batter over the crust. Using a knife, swirl the 2 batters together to marbleize.
•Pour hot water into the roasting pan halfway up the side of the spring foam pan.
•Place in the oven for 1 hour and 10 minutes until set.
•Remove from the oven; remove spring foam pan from water and then remove the foil. Run a knife around the edge of the cake to remove it. Cool on wire rack then refrigerate, uncovered, for 6 hours or overnight before serving.