Mocha Marble Cheesecake
1-1/2 cups chocolate-wafer crumbs
6 tablespoons melted butter
1/4 cup butter
1-1/2 teaspoons instant espresso powder
1-1/2 ounces milk chocolate, finely chopped
3/4 teaspoon instant espresso powder
1-1/2 teaspoons boiling water
3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup sugar
1-1/2 teaspoons vanilla extract
2 eggs, at room temperature
Position the rack in lower third of oven. Heat oven to 350 degree F.
Make crust: Grease an 8-inch springform pan. In a medium bowl, mix all ingredients with a fork. Press the mixture evenly on the bottom and about halfway up the sides of the pan. Bake 10 minutes. Cool. Grease pan again, above the crust, to prevent the filling from sticking. Lower oven to 325 degrees F.
Make filling: Place chocolate and espresso powder in a small bowl. Add water and stir until smooth. Set aside. In a medium mixer bowl, beat cream cheese until smooth, 30 seconds. Add sugar and vanilla and beat just until smooth and creamy, 1 to 2 minutes. Add eggs one at a time and beat just until incorporated, scraping bowl and beater after each addition. Stir 1 cup of batter into the bowl of melted chocolate. Pour the remaining plain batter into prepared crust and smooth top. Spoon ribbons of chocolate batter over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to level. With a small spoon gently stir batter until the colors are intermingled but not completely blended. Place the pan on a baking sheet.
Bake 35 to 45 minutes until edges are puffed but center jiggles when tapped. If batter is touching the sides of the pan above the height of the crust, run a thin knife around the edges of the pan to detach the cake (do
not unmold). Place the pan on a rack and cover with a large inverted bowl, so that the cake cools slowly. Once cool, cover and refrigerate 5 hours or overnight before unmolding.