Chocolate Swirl Cheesecake
Prep Time:
40 Minutes
Total Time:
4 Hours
Serves:
12
Ingredients
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3 tablespoons melted butter
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2 cups crushed chocolate sandwich cookies
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1 cup sugar
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1/4 cup flour
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16 ounces cream cheese
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16 ounces Daisy Brand Sour Cream
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4 eggs
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3 squares sweet baking chocolate
, melted and cooled
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1 tablespoon vanilla extract
Directions
Wrap outside bottom and sides of a 9-inch spring-form pan with heavy-duty aluminum foil. Wrap the outside bottom and sides of a 9-inch spring-form pan with heavy-duty aluminum foil. Spray the bottom of the pan heavily with non-stick. Mix the crushed cookies and the melted butter. Press the crumb mixture into the bottom of the pan to form a crust. In a large mixing bowl combine the sugar, flour, vanilla, cream cheese and sour cream. Beat at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time; beating well after each addition. Pour 1 1/2 cups of the mixture into a bowl; add melted and cooled chocolate, stirring until well blended. Pour the remaining vanilla cream cheese mixture into the pan. Spoon the chocolate cream cheese mixture over vanilla cream cheese mixture; swirl with a knife to create a marbled effect. Place the pan in a larger shallow pan; add hot water to larger pan to a depth of 1 inch. Bake at 325 degrees for 45 minutes; remove from oven. Carefully remove the spring-form pan from water and remove the foil from the pan. Carefully run knife around edge to loosen the cheesecake from the pan; leave side of pan fastened. Let cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours or overnight before serving.