3/4 to 1 stick butter
1 c. graham crumbs
1 1/4 c. sugar
4 eggs
3 to 4 oz. chocolate
1/2 c. sugar
1 lb. cream cheese
2 tbsp. flour
2 yolks

Mix butter, 1/2 cup sugar and 1 cup graham cracker crumbs together thoroughly. Then press into a pie tin and toast. In a bowl mix together 1 pound cream cheese and 1 1/4 cups sugar. Add the flour, 4 eggs and 2 yolks, adding the eggs slowly. Take out 4 ounces of the batter and blend it with the chocolate well. Return the chocolate batter to the remaining batter, only mixing enough to give a swirl effect. Pour batter into a pie tin that has been lined on the outside with aluminum foil. Cook in a water bath by setting the lined pie tin in a roasting pan in 1 inch water. TOAST CRUST BEFORE FILLING WITH BATTER.