50+ Friends Club Cookbook -- Cakes and Frostings -- Swirl Cheesecake

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Swirl Cheesecake

From the Kitchen of: Pepper
Source: Family Circle Mag Sept. 17, 2002

A cookie crust cradles a rich cream-cheese filling with a chocolate streak running through it—the best of both worlds.

Makes: 10 servings. Prep: 15 minutes. Bake: at 325° for 55 to 60 minutes. Refrigerate: 6 hours or overnight.

Nutrient Value Per Serving: 315 calories, 22 g fat (13 g saturated), 6 g protein, 25 g carbohydrate, 1 g fiber, 252 mg sodium, 108 mg cholesterol.

Crust:
1 1/2 cups chocolate wafer cookie crumbs (about 34 chocolate wafer cookies)
3 tablespoons sugar
1/4 cup (1/2 stick) butter, melted

Wrap bottom and sides of 9-inch springform pan in aluminum foil to prevent water from water bath seeping into pan.
Mix together cookie crumbs, sugar and melted butter in small bowl until crumbs are evenly moistened.
Press into bottom and 1/2 inch up sides of springform pan.

Filling:
1 1/2 pounds cream cheese, at room temperature
3/4 cup sugar
5 teaspoons cornstarch
1/4 teaspoon salt
4 eggs, at room temperature
1 teaspoon vanilla
1/3 cup semisweet chocolate chips

Beat together the cream cheese, sugar, cornstarch and salt in large bowl until smooth and creamy, about 2 minutes.
Add eggs, one at a time, beating well after each. Add vanilla; beat 30 seconds. Pour all but 1/2 cup of filling into prepared pan.
Heat oven to 325°.
Put the chocolate chips in a small microwave-safe bowl. Heat in microwave oven at 100% power for 40 seconds or until melted. Or, gently melt chocolate in small, heavy saucepan over very low heat. Stir melted chocolate into reserved 1/2 cup filling. Spoon in dollops, evenly spaced, over top of filling in springform pan. With the tip of a small knife, swirl chocolate dollops into white batter to marbleize, being careful not to hit bottom crust. Place springform pan in large baking pan on oven rack. Pour enough boiling water into large pan to come halfway up sides of springform pan.
Bake in 325° oven for 55 to 60 minutes or until sides are set and center shakes slightly. Remove springform pan from water bath, remove aluminum foil from pan, and place pan on wire rack. Run thin knife around edge of cake. Cool pan on rack. Cover and refrigerate for 6 hours or overnight.

To Serve