Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

1 1/4 cups graham cracker crumbs
2 Tbsp sugar
1/4 cup margarine, melted
1 cup milk chocolate chips (I use semi-sweet chips and add a couple of extra tablespoons of sugar)
1 1/4 cups sugar
2 8-ounce packages Better Than Cream Cheese
1/2 cup Sour Supreme
1 tsp vanilla
4 eggs

Preheat oven to 325 degrees. Mix cracker crumbs, 2 tablespoons sugar andmargarine. Pat crumbs firmly on bottom and 1 1/2 inches up sides of a 9-inch springform pan; chill. Melt chocolate chips and 1/2 cup of the
sugar over hot, not boiling, water. Stir until smooth. Set aside. In a largebowl, beat cream cheese until light and fluffy, gradually adding remaining3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time,mixing well after each addition. Divide batter in half and stir
chocolate into one half. Pour into prepared crust and top with plain batter. With knife, swirl to marbleize. Bake 50 to 55 minutes or until a 2-inch circlein the middle shakes only a little. Cool. Refrigerate until serving time. Serves 10 to 12.

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