Chocolate Swirl Cheesecake
|Graham cracker crumbs||2 Cup (32 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate squares||2 Ounce|
|Cream cheese||8 Ounce|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||5 Tablespoon|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Grated chocolate||1 Cup (16 tbs)|
Combine graham cracker crumbs, cinnamon, and butter, mixing well; firmly press into bottom and up sides of a 9-inch spring form pan.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating after each addition; stir in flour, lemon rind, lemon juice, and vanilla.
Fold whipped cream into the cream cheese mixture.
Combine 1 cup cheesecake mixture and melted chocolate; set aside.
Pour remaining cheesecake mixture into prepared crust.
Pour chocolate mixture over top of cheesecake mixture; gently swirl with a knife.
Bake at 300° for 1 hour.
Turn off oven, and let cheesecake stand in closed oven 1 hour.
Open oven door, and allow cheesecake to stand in oven 2 to 3 hours or until completely cooled.
Chill several hours.
Garnish with grated chocolate, if desired.