Milk Chocolate Swirl Cheesecake

Preheat the oven to 350 F. Wrap the sides of a 9-inch springform pan tightly with at least 2 layers of aluminum foil on the sides.

For the crust:

In the bowl of a food processor pulse cookies and almonds until finally ground (or alternately put them into a plastic bag and crush them with a rolling pin—but this takes some arm power!). Pour into a medium bowl and mix together with the sugar and melted butter. Press the mixture into the springform pan covering the bottom and approximately 1-inch up the sides. Sprinkle crust with finely chopped milk chocolate and set aside.

For the filling:

Melt chopped milk chocolate in a small bowl in the microwave. Heat it for 30 seconds at a time, stirring occasionally and continuing until melted and smooth.

In a large mixing bowl beat together cream cheese, 3/4 cup sugar, the 1/2 cup milk and the vanilla with an electric mixer on medium speed. Continue mixing until combined. Mix in the flour. Mix in the cooled melted chocolate. Add eggs, one at a time, beating at low speed until combined. Set aside 1/2 cup of the filling. Pour remaining filling into the crust-lined pan.

Melt the bittersweet chocolate in a small bowl in the microwave on low heat. Heat for 30 seconds at a time, stirring occasionally and continuing for additional 30 second increments until melted and smooth. Combine the melted chocolate with the 1/2 cup of reserved filling and the 2 tablespoons of milk. Dot the bittersweet chocolate mixture around the top of the cheesecake and swirl with a butter knife to combine and create a marbled effect.

Place pan in a shallow baking dish and fill the dish half way up with water (if you have checked your springform pan for leaks and if you dare—see note*). Bake for 50-55 minutes or until a 2 1/2 inch area around the edges appears set when gently shaken.

Cool the cheesecake in the pan on a wire rack for 15 minutes. Run the tip of a sharp knife around the edges of the pan to loosen the crust and cheesecake. Let the cake cool for 30 minutes more. Remove the sides of the pan. Let cheesecake cool completely then cover and chill at least 4 hours (or more) in the refrigerator before serving.

Note: If you want to use the water-bath technique (which is great and I’ve had much success with in the past) please check your pans before you start. Make sure the two layers of foil are tight and completely cover the outside of the pan.

Enjoy!

Recipe adapted from: Better Homes and Gardens.