From the Kitchen of Tammy Gibbins (and a few other people)
1-1/2 cups chocolate graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
4 (8-ounce packages) cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
1 1/2 cups chocolate chips, melted
Heat oven to 325°F.
Mix chocolate graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Once completely smooth, pour about 2/3 of the mixture over the crust.
Melt the chocolate and add to the remaining mixture. Pour over mixture in pan, and being careful not to scrape the bottom, use as knife to swirl in the chocolate mixture.
Bake 50 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate a minimum of 4 hours before serving.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]