Holley’s Cheesecake

Holley's Cheesecake

Recipe By : Pam Holley

1 Preparation Time :

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 tablespoons sugar and butter and line bottom of springform pan. Cream cheese until blended. Add eggs, one

1/2 pint sour cream,

1 cup sugar and 1 teaspoon vanilla.

1 hour at

300. Let stand.

1 pint sour cream,

4 tablespoons sugar and 1 teaspoon

5 minutes at

300. Cool and refrigerate.

Fudge sauce

Melt butter in saucepan. Remove from heat, add cocoa and wisk 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.) - - - - - - - - - - - - - - - - - -

10780 Calories;

842g Fat (69% calories from fat);

196g Protein;

673g Carbohydrate;

3163mg Cholesterol;

6320mg Sodium

NOTES : Published in the 7-13-94 issue of the Tyler Courier-Times.