Chocolate Swirl Cheesecake 2

Directions

Preheat oven to 325℉ (160℃).

Combine over hot (not boiling) water, chocolate chips and ½ cup sugar; heat until chips melt and mixture is smooth.

Remove from heat, set aside.

In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well.

Pat firmly into 9 inch springform pan, covering bottom and ½ inch up sides; set aside.

In large bowl, beat cream cheese until light and creamy.

Gradually beat in ¾ cup sugar.

Mix sour cream and vanilla extract.

Add egg, one at a time, beating well after each addition.

Divide batter in half.

Stir melted chocolate mixture into first half.

Pour into crumb-lined pan; cover with plain batter.

With knife, swirl plain batter with chocolate batter to marbleize.

Bake for 50 minutes or until only 2 to 3 inch circle in center will shake.

Cool at room temperature, refrigerate for at least 2 hours or overnight.