Ingredients
1 ½ cups cream cheese
1 ½ cups sour cream
1 ½ cups sugar
3 eggs
3 tsp vanilla extract
1/2 lb marble halvah
2 graham cracker pie crusts
Topping
2 oz. semi sweet chocolate—coarsely chopped
3 Tbsp. butter or margarine
1/4 cup water
2 Tbsp. cocoa
2 Tbsp. light corn syrup
1/3 cup sugar
1 tsp. vanilla extract
1/4 lb marble halvah
Directions
Preheat oven to 325°.
In a large bowl, beat cream cheese and sugar until creamy. Add the sour cream, eggs and vanilla and beat well. Crumble the halvah with your fingers and incorporate into the mixture. Spoon into pie crusts.
Place a shallow baking pan filled with water and ice cubes on the bottom rack of the oven. This will keep the oven moist and prevent the cheesecake from cracking.
Place cakes in oven. Every 15 minutes, lower the temperature by 25 degrees. When the temperature reaches 250°, continue baking at that setting for an hour. Allow the cheesecake to cool in the oven for an additional 45 minutes before removing to cool completely.
Topping
In a small saucepan, combine chocolate, butter, water and cocoa and stir over low heat until melted and smooth. Add corn syrup and sugar until sugar dissolves. Increase heat until low boil. Cook for 12-15 minutes until thick. Turn off fire and add in vanilla extract. Cool till room temperature before pouring on cheese cake. Allow to set a bit before crumbling halvah and sprinkling on top.
Refrigerate overnight before serving.