Marble Cheesecake

Step 1

Preheat oven to 325°F. Line a 9-inch round springform pan with parchment paper.

Step 2

Mix graham cracker crumbs with melted butter until resembles wet sand. Press firmly into pan bottom.

Step 3

Melt chocolate in a microwave-safe bowl in 30-second bursts, stirring between, until smooth.

Step 4

Beat cream cheese and sugar until smooth and light, about 2 minutes. Do not overmix.

Step 5

Add eggs one at a time, beating on low speed after each addition until just combined.

Step 6

Stir in vanilla. Pour three-quarters of batter into the crust, smoothing the top.

Step 7

Stir melted chocolate into remaining batter. Spoon chocolate mixture over plain layer in irregular dollops.

Step 8

Drag a knife through the batter in a figure-8 pattern to create marble effect.

Step 9

Bake until edges are set but center still jiggles slightly when pan is tapped, 35–40 minutes.

Step 10

Let cool in oven with door cracked open for 30 minutes. Transfer to wire rack to cool completely.

Step 11

Refrigerate at least 4 hours, or overnight. Run a warm knife around edges before releasing springform.