Recipe(tried): Chocolate Swirl Cheesecake

CHOCOLATE SWIRL CHEESECAKE

1 cup semi-sweet chocolate chips
1 1/2 cups plus 2 tablespoons sugar, divided use
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 pkg (8 oz each) cream cheese, softened
1/2 cup sour cream
1 teaspoon vanilla extract
4 eggs

Preheat oven to 325 degrees F.

Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth. Remove from heat; set aside.

In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well. Pat firmly into 9-inch springform pan, covering bottom and 1//2-inch up sides; set aside.

In large bowl, beat cream cheese until light and creamy. Gradually beat in remaining 3/4 cup sugar. Mix in sour cream and vanilla extract. Add eggs, one at a time, beating well after each addition.

Divide batter in half. Stir melted chocolate mixture into first half. Pour into crumb-lined pan; cover with plain batter. With knife, swirl plain batter with chocolate batter to marbleize.

Bake for 50 minutes or until only 2-3-inch circle in center will shake. Cool at room temperature, then refrigerate.

Makes 1 (9-inch) cheesecake, 10 servings