Chocolate Swirl Cheesecake
6 ounces chocolate chips
1/2 cup sugar
1-1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
Preheat oven to 325ºF. In top of double boiler, melt together chocolate chips and 1/2 cup sugar; heat until melted and smooth. Remove from heat; set aside. Combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well. Pat firmly into 9-in. springform pan, covering bottom and 1-in. up sides; set aside.
Beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Divide batter in half. Stir melted chocolate mixture into one half. Pour into crumb-lined pan; cover with plain batter. With a knife, swirl chocolate batter through plain batter to marbleize. Bake 50 minutes or until only a 2" to 3" circle in center will shake. Cool at room temperature. refrigerate until ready to serve.