1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) can evaporated milk
2 eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon whiskey
4 1/4 cups frozen whipped topping, thawed
6 egg whites
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
To Make The Crust: In a medium bowl, mix together the cream cheese, white sugar, evaporated milk and eggs. Stir in 1/3 cup of the sour cream. Mix well. Divide the mixture into 4 3 inch shells. Place 1/2 of the filling in the center of each shell, and press the other half up against the outside edge of the crust.
Distribute 1/2 cup of the flour mixture between the two prepared pans. Draw a knife through the crust crust to make indentations. Scoop the chocolate mixture onto the indentations. Cut off the ends of the tops of the crusts and place the filling on top of these. Trim the crusts so there is less of the white on the sides of the crust.
Bake in preheated oven for 30 minutes, or on the "top rack" for 25 minutes. Remove any unopened dough from the oven and chill the filling in the refrigerator.
After the crusts are cool, brush with 1/2 cup of the whipped topping. Whip a second time with a large spoon, until the top is smooth. Serve in an encased wooden or plastic container with silver tassels.
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