Chocolate Ripple Cheesecake
1/4 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 pkg. (6 oz.) semisweet chocolate morsels
1/2 cup sugar
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon grated lemon rind
Preheat oven to 325ºF. In small bowl, combine crumbs, 2 measuring tablespoons sugar and butter; mix well. Pat into a 9-inch spring-form pan, covering bottom and 1-inch up sides. Place foil around bottom and 3/4 up sides; set aside.
Over hot (not boiling) water, combine chocolate morsels and 1/2 cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside.
In large bowl, beat cream cheese and sour cream until smooth. Add 3/4 cup sugar, vanilla extract and lemon rind; mix well. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate in one half. Pour into crumb-lined pan. Cover with plain batter. With sharp knife, swirl chocolate batter through plain batter to marbleize.
Place pan in a roasting pan. Fill roasting pan with water to depth of 1-1/2-inches. Bake at 325ºF for 1 hour. Cool in oven with door slightly open 1 hour. Remove from oven and water bath. Allow to sit at least 2 hours before removing ring from pan. Makes one 9-inch cheesecake.
Coffee Chocolate Swirl Cheesecake:
Prepare cheesecake as directed in Chocolate Ripple Cheesecake, omitting lemon rind. To plain batter, add 2 measuring teaspoons instant coffee dissolved in 1 measuring teaspoon boiling water.
Prepare cheesecake as directed in Chocolate Ripple Cheesecake, omitting chocolate morsels and 1/2 cup sugar. Increase 3/4 cup sugar to 1-1/4 cups. Add 2 envelopes (2 ounce) chocolate syrup along with sugar, vanilla extract and lemon rind. Pour into crumb-lined pan; bake as directed.