Orange Chocolate Swirl Cheesecake
From Philadelphia Cream cheese cookbook.

CRUST
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted (or margarine)

FILLING
3 (8 oz) packages cream cheese, softened
1 cup sugar
5 eggs
2 tbsp orange flavored liqueur or orange juice
1/2 tsp grated orange peel
4 oz semi-sweet chocolate, melted, then slightly cooled

Heat oven to 325 degrees F.

CRUST
Mix crumbs, sugar and butter: press on to bottom and 1 1/2 inches up the sides of a 9 inch springform pan. Bake 10 minutes. Cool

FILLING
Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at slow speed after each addition, just until well blended. Blend in liqueur and peel.

Reserve 2 cups of the batter. Pour remaining cream cheese batter over crust. Blend chocolate into reserved batter. Add spoonfuls of the chocolate batter to the cream cheese batter. Cut thru batters with knife for marble effect.

Bake 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to remove cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.