chocolate-swirl cheesecake

This marbled cheesecake enchants with a blend of bittersweet and white chocolate filiinss.

Prep: 25 min.

Bake: 40 min.

M akes 8 servings

%

cup chocolate cookie

crumbs

3 Tbsp. butter, melted

2 8-oz. pkg. cream cheese,

softened

2/3

cup sugar

%

cup dairy sour cream

2 Tbsp. all-purpose flour

1 tsp. vanilla

2 eggs

2 oz. bittersweet or

semisweet chocolate,

melted and cooled

3 oz. white baking

chocolate, melted and

cooled

1 Preheat oven to 325°F. In small bowl, combine

cookie crumbs and melted butter. Press onto

bottom of 8-inch springform pan.

2 In large bowl, combine cream cheese, sugar,

sour cream, flour, and vanilla. Beat with electric

mixer on medium speed until combined. Add

eggs all at once; beat on low speedjust until

combined. Divide mixture in half.

3

Stir melted bittersweet chocolate into one

portion. Pour into prepared pan. Stir melted

white chocolate into remaining portion. Carefully

pour over bittersweet chocolate mixture. Gently

swirl narrow metal spatula through layers to marble.

4

Place springform pan in shallow baking pan.

Bake about 40 minutes or until center appears

nearly set when gently shaken.

5

Cool on wire rack for 15 minutes. Loosen

cheesecake from side; cool for 30 minutes. Remove

side of pan; cool cheesecake. Cover and chill for

4 to 24 hours.

PER SERVING: 504 cal., 36 g total fat

(21

g sat. fat), 139 m

3

chol., 313 mg

sodium, 38 g carb., 1

3

fiber, 9

3

pro.

3 7

great cheesecakes