Marbled cheesecake

Ingredients:

Cake

• 1.5 cups chopped graham crackers
• 6 tbsp (90 g) butter, melted
• 1/4 cup sugar

Filling

• 60 g unsweetened chocolate
• 2 tbsp (30 g) butter
• 3 packages of 220g cream cheese at room temperature
• 1 cup of sugar
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 cup light cream
• Special equipment: springform pan with a diameter of 22 cm.

Preparation:

1. Preheat oven to 230°C.
2. Cake: In a large bowl, combine the crushed graham crackers, butter, and sugar. Pour the mixture into a springform pan and press it into the bottom, working up the sides. Freeze the pan.
3. Filling: Microwave the chocolate and butter until completely melted, 1 minute.
4. In a large bowl, beat the cream cheese, sugar, and vanilla with a mixer on medium speed until light and fluffy. Beat in 1 egg at a time, mixing well after each addition. Stir in the cream. Transfer 2-3 cups of the filling to another bowl and stir in the melted chocolate mixture. Pour the remaining filling over the cooled cake. Drizzle the chocolate filling over the top and run a knife through it to create swirls.
5. Bake for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake until the outside of the cheesecake is set and the center is slightly jiggly, about an hour longer. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve the cheesecake at room temperature or chilled.