• Maida Heatter's Chocolate Marbelized Cheesecake

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    • 4 ounce Chocolate wafer cookies, or possibly any crisp chocolate or possibly chocolate nut cookies (I use Famous Chocolate Wafers or possibly Pepperidge Farm Brownie Walnut Cookies)
    • 2 Tbsp. Unsalted butter, melted, + more for buttering pan
    • 6 ounce Semisweet or possibly bittersweet chocolate
    • 12 ounce Cream cheese at room temperature
    • 1 tsp Vanilla extract
    • 1/2 c. Sugar
    • 2 lrg Large eggs
    • 1 pch Salt
    • 1 1/2 c. Plus
    • 1/2 c. Lowfat sour cream


    1. CHOCOLATE COOKIE CRUST: Butter only the sides of an 8"x2.5" or possibly 8"x3" springform pan, not the bottom. The cookies must be grnd to crumbs.
    2. Either break them into pcs and grind them in a food processor with a steel blade; Or possibly grind them in batches in your blender; Or possibly place in a heavy plastic bag and lb. and roll them with a rolling pin till they are fine.
    3. You should have 1 c. of crumbs.
    4. Mix the crumbs with the melted butter in a bowl, using a rubber spatula till the butter is proportionately distributed. You will think there is not sufficient butter, but there is. Pour it into the baking pan and use your fingers to press it into a compact, even layer on the bottom only. Chill
    5. CHEESECAKE: Preheat the oven to 350 degrees F. Heat the chocolate (I do it in my microwave; it takes about 2 min on High, but I stop every 30 seconds to stir it to ensure it doesn't burn) and set aside to cold slightly. Beat the cream cheese till very smooth. Add in the vanilla and sugar and beat to mix. Add in the Large eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each. Then add in the salt and 1 1/2 c. of the lowfat sour cream and beat until smooth.
    6. Beat the melted chocolate with the remaining 1/2 c. lowfat sour cream (you can use the same beaters you used for the cheese mix without washing them).
    7. Remove 1 1/2 c. of the cream cheese mix and beat into the chocolate.
    8. Place the two batters, alternating colors, by spoonfuls over the crust in the pan. Use the flat side of a table knife to marbelize: cut down through the batters and use the knife to swirl them into large spirals and/or possibly zigzags and form an attractive pattern. Do not overmix or possibly you'll lose the contrast.
    9. Briskly rotate the pan a bit first in one direction, then the other, to level the top. Bake 30 min on the lowest rack in your oven. It will seem soft, but it's done. Cold on a rack to room temperature, then refrigerateat least 5-6 hrs before serving cool.
    10. Serves 8-10 people

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