Marbled Cheesecake

1. 1

   Preheat oven to 375F.

2. 2

   To pepare crust, in a small bowl, combine wafer crumbs and butter.

3. 3

   Mix well.

4. 4

   Press into the bottom of an 8-inch springform pan.

5. 5

   Wrap the outside of pan with heavy-duty foil.

6. 6

   Set aside.

7. 7

   In a large mixing bowl, using an electeic mixer, set on medium speed, beat cream cheese and sugar for 2 minutes, Beat in sour cream, flour and vanilla.

8. 8

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

9. 9

   Transfer 1 1/2 cups of the batter ot a small bowl.

10. 10

    Stir in chocolate.

11. 11

    Spread 1/2 vanilla batter over crust.

12. 12

    Top with chocolate batter.

13. 13

    Spoon remaining vanilla batter over chocolate.

14. 14

    Top with remaining chocolate.

15. 15

    Using a knife, gently swirl batter together.

16. 16

    Place pan in a shallow roasting pan.

17. 17

    Add enough boiling water to come half-way up the sides of springform pan.

18. 18

    Bake until just set, about 1 hour 15 minutes.

19. 19

    Place pan on a wire rack and cool to room temperature.

20. 20

    Cover and chill for 4 hours.

21. 21

    Test cheesecake doneness: Remove the pan from oven and shake very gently - cake should be set, not wobbly in center.

No additional tips available.