Shelly's Recipe

DARK AND DECADENT SWIRLED CHEESECAKE

Category: Cheesecake

3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
3 eggs
Chocolate-covered strawberry(optional)
1-1/2 cups semi-sweet chocolate chips
1/3 cup milk
Hershey's Special Dark Syrup(optional)
Additional semi-sweet chocolate chips
Garnish: Fresh raspberries and mint sprigs

Crust
1 1/2 cup vanilla wafer crumbs
6 tbsp powdered sugar
6 tbsp Dutch processed cocoa
6 tbsp butter, melted

Heat oven to 350. Prepare Chocolate Crumb Crust.

Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.

Place semi-sweet chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tbspfuls onto vanilla batter. Gently swirl with knife for marbled effect.

Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with srup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. 10 to 12 servings.

Chocolate Crumb Crust: Combine vanilla wafer crumbs, powdered sugar, dutch process cocoa and melted butter in bowl; blend well. Press mixture onto bottom of 8-inch springform pan.

*Cheesecakes are less likely to crack if baked in a waterbath.