Chocolate Swirl Cheesecake
|Semisweet chocolate morsels||6 Ounce (1 Package)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce, softened (2 Packages)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Preheat oven to 325°.
In top of double boiler over hot (not boiling) water, combine chocolate and 1/2 cup sugar.
Heat until chocolate melts and mixture is smooth.
Remove from heat, set aside.
In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and 1 inch up sides; set aside.
In a large bowl beat cream cheese until light and creamy.
Gradually beat in 3/4 cup sugar.
Mix in sour cream and vanilla.
Add eggs, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into one half.
Pour into crumb lined pan; cover with plain batter.
With a knife, swirl chocolate batter through plain batter to marbleize.
Bake 50 minutes or until only a 2 to 3 inch circle in center will shake.
Cool at room temperature; refrigerate until ready to serve.