*  Exported from  MasterCook  *
                              Sabra Cheesecake
 Recipe By     : Jewish Cookery From Boston To Baghdad/  M. Liebman  1975 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           graham cracker crumbs
      1/4  cup           sugar
    1      teaspoon      grated orange peel
    2      ounces        grated semisweet chocolate
      1/3  cup           melted butter
    3                    large eggs -- beaten
    1      cup           sugar
    3      (8 oz)  pkgs  cream cream cheese
   12      ounces        semisweet chocolate chips
    1      cup           sour cream
      3/4  cup           butter
    2      tablespoons   vanilla extract
                         Chocolate curls -- for garnish
                         Whipped cream -- for garnish
 Mix together the crumbs, sugar, grated orange peel,
 chocolate and melted butter.
 Combine well and press into a heavily buttered 8- inch 
 springform pan, evenly covering the bottom and about
 an inch of the sides.
 Beat together the eggs and sugar til very light. Soften the
 cream cheese and cream it til it is fluffy. Add gradually to the
 egg mixture, beating to combine thoroughly.
 In the top of a double boiler, over simmering water,
 combine the chocolate and the butter.  When the chocolate is
 melted and mixed with the butter, remove from the heat and
 add the sour cream and the vanilla. Mix.
 Add to the cheese mixture and mix til smooth.
 Pour the batter into the prepared pan and bake
 in a preheated 325 degree oven for 2 hours or til the center
 of the cake is firm. Cool on a rack and refrigerate overnight.
 Decorate with chocolate curls and whipped cream.
 **NOTE: The amount of vanilla extract called for seems excessive.
               Use your judgement.
 (Recipe is found on page 232)
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