Ingredients
| 1-1/2 cup | Graham cracker crumbs | | 6 tbsp. | butter, melted | | 1-1/2 lb. | cream cheese, softened | | 2 cups | sugar | | 6 tbsp. | all-purpose flour | | 1 tbsp. | vanilla extract | | 3 | eggs, beaten | | 2 tbsp. | cocoa | | 2-1/2 oz. | sweet baking chocolate, melted | | 1-1/2 cup | heavy whipping cream (optional) |
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Instructions
Combine the Graham cracker crumbs and melted butter and press into the base and sides of a lightly greased 9-inch springform pan. Chill until firm.
Preheat the oven to 350°F. Beat the cream cheese, sugar, flour, vanilla and eggs until smooth. Divide the mixture in half. Mix the cocoa and chocolate until smooth and add to half the mixture. Place spoonfuls of the plain and chocolate mixtures on top of the crust, alternating flavors. Swirl a spatula through the batters to marble the two flavors. Bake for about 50 minutes. Cool, then refrigerate for several hours or overnight. Serve decorated with whipped cream, if desired.
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