RULES OF CHOCOLATE

 If you've got melted chocolate all over your hands, you're eating it too slowly.

 Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.

 The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.

 Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.

 If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

 If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

 Money talks. Chocolate sings. Beautifully.

 Chocolate has many preservatives. preservatives make you look younger. Therefore, you need to eat more chocolate.

 Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

 A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

 If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you

Chocolate Marble Cheesecake

Looking for the richest, creamiest, most chocolatey dessert you can find? Look no further. Presenting our decadent recipe for Chocolate Marble Cheesecake.

This marbled cheesecake features a unique cookie brownie crust and a chocolatey, cream cheese filling that’s sure to please the greatest chocolate lovers. Best of all, it’s easy to make. Not that any one needs to know.

To bake Chocolate Marble Cheesecake in your kitchen, just follow this recipe.

Ingredients:

CRUST:

1

(660 g) box DUNCAN HINES ® Double Decker Bar Mix

1

FILLING:

3	(250 g each) packages cream cheese, softened	3
1 cup	granulated sugar	250 mL
3	eggs	3
1/2 cup	Hershey CHIPITS Semi-Sweet Chocolate Chips	125 mL
2 tbsp	CANOLA HARVEST Margarine	30 mL

CRUST:
PREPARE brownie mix according to package directions spreading layers in 10" (25 cm) springform pan.
BAKE at 350°F (180°C) for 20-25 minutes. Cool 15 minutes on wire rack.

FILLING:
BEAT cream cheese and sugar until smooth. Add eggs, one at a time, beating until smooth. Divide mixture evenly into 2 bowls. Melt chocolate chips and margarine together until smooth. Add to one of the bowls. Mix thoroughly. Pour plain mixture over crust. Spoon chocolate batter on top. Marble by pulling knife through mixture in wide curves.
BAKE at 300°F (150°C) for about 1 hour. Remove from oven. Run knife around rim of pan. Cool on wire rack; refrigerate overnight.

TIP: Use a wet knife to cut cheesecake. Serve it at room temperature.

Preparation Time: 25 minutes
Baking Time: 85 minutes
Chilling Time: overnight
Makes: about 10 servings
Freezing: excellent

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