1/4 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 6 ounce package semisweet chocolate morsels
1/2 cup sugar
1 pound cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3 eggs
Preheat oven to 325F. In small bowl, combine crumbs, 2 tablespoons sugar and butter; mix well. Pat into a 9 inch springform 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 325F 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 teaspoons instant coffee dissolved in 1 teaspoon boiling water.
Chocolate Cheesecake:
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 chocolate syrup along with sugar, vanilla extract and lemon rind. Pour into crumb lined pan; bake as directed.
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