Black & White Cheesecake

Directions

Makes one 10-inch (25 cm) cheesecake cake.

Preheat the oven to 325℉ (160℃).

Gently combine the crust ingredients together in a medium bowl. Press firmly into a 10-inch (25 cm) springform pan, and set aside.

Beat the cream cheese and sugar together until light and fluffy.

Beat in the flour, orange, and lemon zest, then slowly beat in the eggs one at a time, extra yolks, and vanilla.

In a separate bowl, combine the melted chocolate and cream.

Pour two-thirds of the cheesecake filling over the crust.

Fold the chocolate mixture into the remaining filling into the plain filling to get a marbled effect.

Bake for 40 minutes. Turn off the oven, open the door, and let the cake stand for 20 more minutes inside the oven.

Cool on a rack. Refrigerate overnight.

To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.