Marbled White Chocolate Cheesecake

1. 1

   Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix crushed wafers and butter.

3. 3

   Press firmly onto bottom of pan.

4. 4

   Bake 10 minutes.

5. 5

   Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

7. 7

   Remove 1 cup of the cream cheese mixture; place in small bowl.

8. 8

   Add melted semi-sweet chocolate; stir until well blended.

9. 9

   Add melted white chocolate to remaining cream cheese mixture; mix well.

10. 10

    Spoon semi-sweet and white chocolate mixtures alternately over crust.

11. 11

    Swirl with knife to marbleize.

12. 12

    Bake 40 minutes or until center is almost set.

13. 13

    Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan.

14. 14

    Refrigerate 4 hours or overnight.

15. 15

    Garnish as desired.

16. 16

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.