Orange Chocolate Swirl Cheesecake
Try this delicious orange chocolate swirl cheesecake recipe. Ingredients for the Crust:
First, preheat your oven to 325 degrees F. Take the cinnamon graham crackers and crush them either in a food processor or by using putting them in a large plastic ziplock bag and then crush them with a rolling pin. Mix the graham cracker crumbs with melted butter and mix until well blended. Pour the crumb mixture into a 9-inch springform pan and press them into the bottom and 1 1/2 inches up the side of the pan. Put in the oven and bake for 10 minutes. In a medium bowl, put the cream cheese and sugar and blend until smooth. Then mix in one egg at a time, which you have first whipped with a fork, on low speed or by hand until thoroughly mixed. After you have incorporated all the eggs, gradually add the orange juice and orange zest. Reserve 2 cups of the batter. Pour the remaining batter into the baked crust. Now, take the reserved batter and stir in the melted chocolate. Drop the chocolate batter by large spoonfuls on top of the white batter. Take a knife and cut through the batter. Do not touch the crust, just the batter. Swirl back and forth a few times so the cheesecake has a swirling design. Bake for 60 minutes in a 325 degree F. preheated oven or until the center is almost set. Run a spatula or thin knife around the edge of the pan right when it comes out of the oven so the top does not crack. Allow the cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving, but overnight s best.
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