Chocolate Swirl Cheesecake
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Ingredients
| 1 cup | semi-sweet chocolate ships | | 1-1/4 cup | graham cracker crumbs | | 1/4 cup | butter, melted | | 3/4 cup | sugar | | 1 tsp. | vanilla extract | | 1/2 cup | sugar | | 2 tbsp. | sugar | | 1 lb. | cream cheese, softened | | 1/2 cup | sour cream | | 4 | eggs |
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Instructions
Preheat oven to 325°F. Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside.
In small bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into a 9-inch springform pan, covering bottom and 1/2 inch up sides; set aside.
In large bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize.
Bake for 50 minutes or until only a 2 to 3-inch circle in center will shake. Cool at room temperatute; refrigerate.
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