Chocolate Swirl Cheesecake

  • 1 (6 oz.) pkg. chocolate chips
  • ½ c. sugar
  • 1¼ c. graham cracker crumbs
  • 2 Tbsp. sugar
  • ¼ c. butter, melted
  • 2 (8 ounce) packages cream cheese
  • ¾ cup sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • 4 eggs

Preheat oven to 325°. Over hot (not boiling) water, combine chocolate chips and ½ cup sugar in double boiler. Heat until chips melt and mixture is smooth. Remove from heat; set aside. In a small bowl, combine graham cracker crumbs, 2 Tbsp. sugar and the butter; mix well. Pat firmly into a 9-inch spring form pan, covering bottom and 1 inch up the sides; set aside.

In a large bowl, beat cream cheese until light and creamy. Gradually beat in ¾ cup sugar, alternating with the sour cream. Divide batter in half. Stir melted chocolate mixture into one half. Pour into crumb-lined pan; cover with plain batter. With a knife, swirl the chocolate batter through the plain batter to marbleize. Bake 50 minutes or until only a 2 to 3-inch circle in center will shake. Cool to room temperature and refrigerate until ready to serve.

This recipe was originally found in Recipes & Memories: The Green Family. Unfortunately, this book is no longer available in print.

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