Marbled Cheesecake Hearts
2 cups finely crushed crème-filled chocolate sandwich cookies (about 24
3 tablespoons butter or margarine, melted
8 oz packages cream cheese, softened
14 oz can sweetened condensed milk (NOT evaporated milk)
2 teaspoons vanilla extract
2 unsweetened chocolate squares (1 oz each), melted
Preheat oven to 300°F. Line 13x9-inch baking pan with heavy foil; set aside.
Combine crumbs and butter; press firmly on bottom of foil-lined pan. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife metal spatula, gently swirl chocolate batter through vanilla batter to marble. Bake 45 to 50 minutes or until set.
Cool. Chill at least 1 hour. Use foil to lift out of pan.
For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or, cut into bars. Store covered in refrigerator