Ingredients
1 (6 oz.) bag chocolate chips
1 c. sugar
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 tsp. vanilla
1/2 c. sour cream
3 eggs
2 graham cracker pie crusts
Method
Sources
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Cold marble surface — pastry rolling, chocolate tempering, candy
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Cold marble surface — pastry rolling, chocolate tempering, candy
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Melt chocolate and 1 cup sugar together; put aside until later. Put soft cream cheese in small pieces in large bowl. Mix until creamy. Add 3/4 cup sugar; mix. Add sour cream and mix. Add one egg at a time; blend. Then take another bowl, pour half the batter in it. Add your chocolate to half of the batter. Take 2 graham crusts. Fill them halfway with the chocolate batter, then with plain batter. Take a knife and work it thorough so it's marbled. Bake at 350° for 30 to 50 minutes, or until you can put knife in center and it comes out clean.