Folks always believe that cheesecake is a difficult dessert to make. It really isn't that hard. You do need a springform pan, but besides that you should have almost everything else in your refrigerator or freezer.
I can't tell you how many times I've made this chocolate swirl cheesecake recipe. It's consistently good. I've always use Trader Joes semi-sweet chocolate chips for this recipe, but suspect it would be good with Nestle or Hershey or Aldi brand too. I hope you give this recipe a try!
Chocolate Swirl Cheesecake
1 package (6 oz) semi-sweet chocolate morsels
1 1/4 cup + 2 Tbsp sugar, divided
1 1/4 cup graham cracker crumbs
1/4 cup melted butter
2 pkg (8 oz each) cream cheese, softened
1/2 cup sour cream
1 tsp vanilla
4 eggs
Preheat oven to 325. Combine chocolate chips and 1/2 cup sugar in small bowl. Heat in microwave until chocolate melts (30 seconds, then 15 second intervals) and mixture is smooth. Set aside.
In small bowl, combine graham cracker crumbs, 2 Tbsp sugar, and melted butter. Mix well. Pat firmly into a 9" springform pan, covering the 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 cheesecake batter. With a knife, swirl chocolate through plain to marbleize.
Bake for 50 minutes or until only a 2-3 inch circle in the center will shake. Cool at room temperature, then refrigerate until ready to serve.
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