Chocolate-orange Cheesecake

1. 1

   Heat oven to 325.

2. 2

   Lightly greased bottom and sides of a 9-inch springform pan.

3. 3

   Sprinkle graham cracker crumbs over bottom and sides of pan.

4. 4

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

5. 5

   Gradually add sugar; beat well.

6. 6

   Add eggs, 1 at a time.

7. 7

   beating well after each addition.

8. 8

   Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

9. 9

   In small bowl, reserved 1 1/2 cups batter.

10. 10

    Pour remaining batter into prepared pan.

11. 11

    Slowly blend melted chocolate into reserved batter.

12. 12

    Drop SPOONFULS of chocolate batter into batter in pan.

13. 13

    Use knife to swirl chocolate batter through light batter to marble.

14. 14

    Place shallow pan half-full of water on lower oven rack.

15. 15

    Place cheesecake on middle oven rack.

16. 16

    Bake at 325 for 1 hour, or until set.

17. 17

    Cool in pan.

18. 18

    Refrigerate several hours or overnight.

19. 19

    Before serving, carefully remove sides of pan.

20. 20

    This is very good topped with a white chocolate sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.