Cheesecake With a to-Die-for Sauce

DEAR SOS: Please see if you can get the Acapulco Mexican Restaurant in Pasadena to part with their recipe for chocolate chip cheesecake. It’s delicious and the chocolate topping is to die for.

--JEANNE

DEAR JEANNE: Here’s a holiday-time recipe for chocolate chip cheesecake with the secret topping. Imitation sour cream is used with sour cream and chocolate syrup for a chocolaty, creamy topping.

ACAPULCO CHOCOLATE CHIP CHEESECAKE

4 (8-ounce) packages cream cheese, softened

1 cup sugar

2 eggs

1/4 teaspoon lime juice

1/4 teaspoon vanilla

8 ounces semi-sweet chocolate pieces

Graham Cracker Crust

Sour Cream Topping

Blend cream cheese and sugar 5 minutes at medium speed in electric mixer. Beat in eggs, lime juice and vanilla and mix 5 minutes longer. Add chocolate pieces and mix well. Pour into Graham Cracker Crust just to top of crust.

Bake at 375 degrees 30 minutes. Refrigerate 12 hours. Spread Sour Cream Topping over top of cheesecake. Bake at 350 degrees 35 minutes or until chocolate is set. Refrigerate 48 hours before serving. Makes 12 servings.

Graham Cracker Crust

10 tablespoons butter or margarine

2 cups graham cracker crumbs

3 tablespoons sugar

Heat butter and add to graham cracker crumbs with sugar. Mix well. Press mixture in 9-inch springform pan to 1/8 to 1/4-inch thick on side and bottom of pan and to within 1 inch of top edge. Bake at 350 degrees 10 minutes. Cool.

Sour Cream Topping

4 ounces sour cream

4 ounces imitation sour cream

1/2 cup sugar

8 ounces chocolate syrup

Blend sour cream, imitation sour cream and sugar 5 minutes at medium speed of electric mixer. Add chocolate syrup and mix well 3 minutes. Spread over top of cake.

Bake at 350 degrees 25 minutes. Refrigerate 48 hours before serving. Makes 12 servings.