1 1/2 c Graham cracker crumbs
1 c Sugar
8 tb Sugar
3 1/2 lb Cream cheese
5 Eggs
2 ts Vanilla
1 1/2 pt Sour skim

Cheesecake Blend together graham cracker crumbs, 4 tablespoons sugar and
butter and line bottom of springform pan. Cream cheese until blended. Add
egg, one at a time. Adjoin 1/2 pint sour pick, 1 cup sugar and 1 teaspoon
vanilla. Pour on crust and broil 1 hour at 300. Let standpoint. Blend unitedly 1
pint sour emollient, 4 tablespoons sugar and 1 teaspoon vanilla. Pour over
bar. Broil 5 minutes at 300. Cool and refrigerate. Fudge sauce Melt
butter in saucepan. Remove from oestrus, add cocoa and wisk until polish.
Stir in cocoa, sugar and evaporated milk. Bring to boil over medium
oestrus, stirring forever. Remove from rut. Cool shortly, then add
vanilla and Grand Marnier. Mix, adding salt to taste if necessary. Pour
hot sauce over cool cake just before serving. Two cups dodge sauce stores
nicely in refrigerator.)

Yields
1 Servings