Chocolate Marble Cheesecake

This is my favorite dessert of all time! I would always get this at my favorite restaurant. At $5.00 a serving I decided to learn to make it myself. It is so easy and I get more than one piece.

Cut a piece of parchment paper the size of the bottom of your spring form pan. Cut a second piece that will cover the full height of the sides of pan. Spray sides and bottom of pan with nonstick spray. Place the paper in pan then respray the paper. Crush cookies finely, melt 2 tablespoons of butter, combine with cookies. Press cookies into bottom and on sides of prepared spring form pan. Set aside.

Melt chocolate with 2 tablespoons of butter in a glass microwave bowl. Cook 30 seconds at a time stirring well between each cooking. Do not over cook or the chocolate will scorch. Set aside.

In mix master combine cream cheese, blend until smooth, add sugar, milk eggs one at a time, sour cream, vanilla and flour. Mix until smooth.

Remove 2 cups of mixture, slowly add 1/2 cup of mix to chocolate, mix well continue to add small amounts of batter to chocolate mix until thoroughly mixed. If you add the batter too fast to the chocolate it will set up and the chocolate batter will be lumpy.

Pour vanilla batter onto crust. Drizzle in chocolate batter and swirl with knife. Resist the urge to over swirl.

Bake in preheated oven for 1 hour.

Turn the oven off, and let cake cool in oven with the door closed for 3-4 hours; this prevents cracking. Cover with plastic wrap. Chill in refrigerator until serving.
Remove sides and cut the cake with a wet knife.

Ingredients
  • Chocolate marble cheesecake
  • 1 cup crushed Oreo’s with filling removed
  • 4 tablespoons butter, melted
  • 4 squares unsweetened chocolate
  • 4 (8 ounce) packages cream cheese softened
  • 1½ cups white sugar
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ cup all-purpose flour
Instructions
  1. Preheat oven, 350º
  2. Cut a piece of parchment paper the size of the bottom of your spring form pan. Cut a second piece that will cover the full height of of the sides of pan. Spray sides and bottom of pan with nonstick spray. Place the paper in pan then respray the paper. Set aside.
  3. Melt chocolate with 2 tablespoons of butter in a glass microwave bowl. Cook 30 seconds at a time stirring well between each cooking. Do not over cook or the chocolate will scorch. Set aside.
  4. Crush cookies finely, melt 2 tablespoons of butter, combine with cookies. Press cookies into bottom and on sides of prepared spring form pan.
  5. In mix master combine cream cheese, blend until smooth, add sugar, milk eggs one at a time, sour cream, vanilla and flour. Mix until smooth.
  6. Remove 2 cups of mixture, slowly add ½ cup of mix to chocolate, mix well continue to add small amounts of batter to chocolate mix until thoroughly mixed. If you add the batter too fast to the chocolate it will set up and the chocolate batter will be lumpy.
  7. Pour vanilla batter onto crust. Drizzle in chocolate batter and swirl with knife.
  8. Bake in preheated oven for 1 hour.
  9. Turn the oven off, and let cake cool in oven with the door closed for 3-4 hours; this prevents cracking.
  10. Cover with plastic wrap. Chill in refrigerator until serving.
  11. Remove sides and cut the cake with a wet knife.
  12. Leaving the cake in the oven is crucial. Do not open the oven to peak.
  13. Serve with fresh raspberries.
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