Chocolate Marble Cheesecake

Submitted by Marlene Metherel

The Crust:

1½ cups chocolate wafer crumbs
4 Tbsp melted butter
2 Tbsp sugar

Combine ingredients & spread & pat over bottom of a greased 9 1/2" spring form pan. Chill for 5 minutes. Bake in preheated 350F oven for 10 minutes. This will give a crispier crust.

The Cheesecake:

1 lb cream cheese
1 cups sugar
2 eggs
1 tsp vanilla
1Tbsp orange liqueur or rum (optional)
1 Tbsp grated lemon rind
2 cups sour cream
¼ cup lemon juice
4 oz semi-sweet or unsweetened chocolate

Set oven to 350F. In a large bowl, cream together the cheese & sugar. Beat in the eggs & stir in vanilla & liqueur. To 3 cups of this cheese-egg mixture, beat in the lemon juice, rind, & 1½ cups sour cream. Pour into prepared pan. Beat the chocolate gradually into the remaining sour cream and mix well with the remaining cheesecake mixture. Spoon on top of the lemon cheesecake & make swirls using the edge of a knife. Bake in oven for 45 minutes to 1 hour. The sides will have risen but the center will still be wobbly. Turn off oven & let cool in oven for 30 minutes. Remove to rack & cool to room temp. Refrigerate well before serving (3-4 hrs)

Cook's Notes: This is delicious and not sickly sweet. You can eat more than one piece at a time! My page is well worn.

I usually use plain crumbs not chocolate and don't add liqueur.

Have also made 1½ times recipe in larger pan and adjusted time some and it works. I also do not use as much chocolate or batter for the swirl part. And one more thing you can substitute lime and no swirl. Enjoy - we do!