Chocolate Vanilla Swirl Cheesecake

This is yet another one of the many recipes that I have tucked away in a giant recipe binder.  Like many of you, I am constantly collecting recipes.  Every time I see a recipe in a magazine that looks good, I cut it out and place it in my binder.  This binder has become quite large over the years.  Funny thing, though, many of the recipes I clip, I never try.  So one of my goals for my blog along with sharing family recipes is to finally try out some of these recipes that caught my eye for one reason or another, and of course, only the blog worthy will make it to a post.  This cheesecake is definitely blog worthy; hence, the reason you see it here. 

I know, I know, another fattening recipe.  I can't help it.  There are certain days during the month when I am craving me some chocolate..lol.  One thing I did do, though, is instead of using regular cream cheese  I substituted neufchatel cheese.  If you have never heard of neufchatel cheese, it is pretty much the same thing as cream cheese just a little lower in fat.  Of course, it will probably be even better with good old cream cheese.  The choice is yours.  The first time I saw neufchatel cheese in a recipe, I headed to the grocery store and scoured the cheese section to no avail.  I was so frustrated.  I thought, "why can't I find this cheese?"  I happened to see a neighbor of mine there and asked her if she knew anything about neufchatel cheese, and luckily, she did, and she directed me to the area of the grocery store where the cream cheese is located, and sitting there right next to the cream cheese was neufchatel cheese.  Philadelphia brand is one of the companies that makes it.  It looks just like cream cheese, same packaging; it just says 1/3 less fat.  

This is a very easy recipe, and if you like chocolate cheesecake, I think you will be pleased.

To make this cheese cake, line a 13 x 9 inch baking pain with foil, with the ends of the foil extending over the sides of the pan.  This really makes removing the cheesecake from the pan super easy.

Next, mix cookie crumbs and butter.   Press firmly onto the bottom of the prepared pan.  Bake for ten minutes.  I actually forgot to bake it first and just poured the cream cheese mixture right on top, and it still came out good.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended.   Add sour cream.  Mix well.  Add eggs one at a time, beating on low speed after each addition just until well blended.  Remove one cup of batter and set aside.  Stir melted chocolate into remaining batter in bowl.  Pour over crust.  Top with spoonfuls of the remaining cup of plain batter. 

 Cut through batters with a knife several times for a swirled effect. 

 Bake for 40 minutes or until the center is almost set.  Cool.  Refrigerate for, at least, four hours or overnight.  Use foil handles to lift cheesecake from pan before cutting to serve. 

Chocolate Vanilla Swirl Cheesecake Philadelphia cream cheese

20 Oreo cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 packages of cream cheese (or neufchatel cheese) (8 oz each), softened
1 cup of sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 ounces semi sweet chocolate, melted and cooled

Preheat oven to 325 degrees F.  Line a 13 x 9 inch pan with foil, with the ends of the foil extending over the sides of the pan.  Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.  Bake 10 minutes.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended.  Add sour cream; mix well.  Add eggs one at a time, beating on low speed after each addition just until well blended.  Remove one cup of the batter; set aside.  Stir melted chocolate into remaining batter in large bowl; pour over crust.  Top with spoonfuls of the remaining one cup of plain batter.  Cut through batters with a knife several times for a swirling effect. 

Bake for 40 minutes or until center is almost set.  Cool.  Refrigerate for  at least four hours or overnight.  Use foil to lift cheesecake from pan before cutting to serve.  Store any leftover cheesecake in refrigerator.  Top with shaved chocolate if desired.

Also, I am very excited to let you know I will be having a giveaway soon.  In the meantime, check out cookware.com to see some of the great items you can buy with the gift card I will be giving away, like bakeware items or even a coffee maker:)