Chocolate Swirl Cheesecake
Rick’s Chocolate Swirl Cheesecake is SO delicious, you’ll have to STOP yourself from eating the whole thing!
Yields: 8-10 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
For the crust:
1 and 1/4 cup graham cracker crumbs
2 Tablespoons sugar
1/4 cup melted butter
For the filling:
1 cup semi-sweet chocolate chips
1/2 cup sugar
2 eight-ounce packages of cream cheese softened
3/4 cup sugar
1/2 cup sour cream
1 Tablespoon vanilla extract
Preheat oven to 325 degrees.
Melt 1/2 cup sugar and chocolate in microwave or slow double boiler.
Mix graham cracker crumbs, 2 tablespoons sugar, and 1/4 cup butter and press into a spring form baking pan. Bake at 375 for 10 minutes. Remove from oven and set aside to cool.
In a large bowl, beat cream cheese, adding 3/4 cup sugar gradually, Add sour cream and vanilla, then add eggs, one at a time, beating after each egg.
Divide batter in half. Add chocolate mixture, blend, and fold into the pie shell.
Add the remaining mixture on top of the chocolate mixture.
Take a knife and “swirl” the top to bring up some of the chocolate and give a ripple effect
Bake at 325 degrees for 50 minutes, until a 2 inch circle in the middle is the only part that “jiggles”.
Cool to room temperature. Cover; refrigerate several hours or until firm.