Orange-Chocolate Swirl Cheesecake

1. 1

   Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

2. 2

   Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan.

3. 3

   Bake 10 minutes.

4. 4

   Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.

5. 5

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

6. 6

   Add liqueur and zest; mix well.

7. 7

   Remove 2 cups of the batter; place in medium bowl.

8. 8

   Add melted chocolate; mix well.

9. 9

   Pour remaining batter over crust.

10. 10

    Drop spoonfuls of the chocolate batter over plain batter.

11. 11

    Cut through batters with knife several times for marble effect.

12. 12

    Bake 55 minutes to 1 hour or until center is almost set.

13. 13

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

14. 14

    Refrigerate 4 hours or overnight.

15. 15

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.