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Title: Maida Heatter'S Chocolate-Marbelized Cheesecake
Yield: 1 Serving

Ingredients

           FOR THE CHOCOLATE COOKIE
           -CRUST:
      4 oz chocolate wafer cookies
      2 tb unsalted butter; melted
           FOR THE CHEESECAKE:
      6 oz semisweet chocolate
     12 oz cream cheese; room
           -temperature
      1 ts vanilla extract
    1/2 c  sugar
      2 lg eggs
      1 pn salt
      2 c  sour cream

Instructions

FOR THE COOKIE CRUST:
Butter only the sides of an 8"x2.5" or 8"x3" Springform pan, not the
bottom. The cookies must be ground to crumbs. Either break them into
pieces and grind them in a food processor with a steel blade; OR grind them
in batches in your blender; OR place in a heavy plastic bag and pound and
roll them with a rolling pin until they are fine. You should have 1 cup of
crumbs.

Mix the crumbs with the melted butter in a bowl, using a rubber spatula
until the butter is evenly distributed. You will think there is not enough
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. Refrigerate
FOR THE CHEESECAKE:
Preheat the oven to 350F. Melt the chocolate (I do it in my microwave; it
takes about 2 minutes on High, but I stop every 30 seconds to stir it to
ensure it doesn't burn) and set aside to cool slightly. Beat the cream
cheese until very smooth. Add the vanilla and sugar and beat to mix. Add
the eggs one at a time, scraping the bowl with a rubber spatula and beating
till smooth after each. Then add the salt and 1 1/2 cups of the sour
cream and beat till smooth.

Beat the melted chocolate with the remaining 1/2 cup sour cream (you can
use the same beaters you used for the cheese mixture without washing them).
Remove 1 1/2 cups of the cream cheese mixture and beat into the chocolate.

Place the two batters, alternating colors, by spoonfuls over the crust in
the pan. Use the flat side of a table knife to marbleize: cut down through
the batters and use the knife to swirl them into large spirals and/or
zigzags and form an attractive pattern. Don't over mix or you'll lose the
contrast.

Briskly rotate the pan a bit first in one direction, then the other, to
level the top. Bake 30 minutes on the lowest rack in your oven. It will
seem soft, but it's done. Cool on a rack to room temperature, then chill
at least 5-6 hours before serving cold.

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Contributor: Linda Merinoff

Preparation Time: 0:00

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